Description

This Chocolate Ice Cream melds the creamy textures of heavy cream and whole milk with rich dark chocolate, offering a delightful, easy-to-make dessert that pleases any sweet tooth.

Ingredients

Scale

1½ cups heavy cream
1½ cups whole milk
½ cup granulated sugar
3 tablespoons cocoa powder
2 tablespoons light corn syrup
1/4 teaspoon fine sea salt
4 large egg yolks
1 tablespoon vanilla extract
4 oz dark chocolate, chopped
½ cup hot fudge sauce

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Instructions

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, cocoa powder, corn syrup, and fine sea salt and heat over medium until steaming without boiling.
In a separate bowl, beat the egg yolks until smooth and set aside.
In another bowl, add the chopped dark chocolate and pour a ladleful of hot milk over it to melt.
Carefully temper the egg yolks by drizzling hot milk into them while whisking constantly. Repeat until the yolks are warmed, then return the mixture to the saucepan and cook until it slightly thickens and reaches 170-175°F.
Stir in the melted chocolate and vanilla extract, then strain the mixture into a clean container to remove any lumps.
Chill the mixture in the refrigerator for at least 4 hours or overnight.
Churn the cooled mixture in an ice cream maker according to the manufacturer's instructions.
Transfer half of the churned ice cream to an ice cream container, add 3 tablespoons of warmed hot fudge sauce and gently swirl it. Top with the remaining ice cream and drizzle more fudge on top, freeze for at least 4 hours until firm.

Notes

For a smoother texture, ensure the chocolate is finely chopped before melting.
Churning time may vary depending on the ice cream maker’s model, so check for consistency regularly.
This ice cream can be stored in an airtight container for up to 2 weeks.

Nutrition

Serving Size: 1/2 cup
Calories: 270
Sugar: 25 g
Sodium: 45 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 100 mg