Bittersweet Chocolate Ice Cream
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2cups heavy cream
- 1cup milk
- ½cup sugar
- ⅛teaspoon kosher salt
- 8ounces dark chocolate (preferably 72 percent cacao), roughly chopped
- 1tablespoon rye, bourbon or rum
Nutritional analysis per serving (10 servings)
355 calories; 28 grams fat; 17 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 4 grams protein; 52 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
- Step 2
In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.
- Step 3
Transfer to a large bowl. Slowly pour in remaining hot cream mixture and the rye, whisking constantly. Place bowl in refrigerator or set in an ice bath to chill.
- Step 4
When cold, pour into bowl of an ice cream machine and churn according to manufacturer’s directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.
Private Notes
Comments
Delicious and easy (and certainly not too much chocolate!) But why not just melt the chocolate in the microwave or on the stove? I found using the food processor to be unnecessarily messy.
Pour the hot milk/cream mixture over the chocolate and let stand 5-7 minutes. Use an immersion blender to emulsify. I haven't made this recipe, but I use that technique for my chocolate ice cream.
I didn't love the mouth feel of this ice cream - it was a bit chalky. Plus, it was not as intensely chocolate-y as I expected. Maybe the lack of eggs contributed to the odd texture. Would not use this recipe again.
I made this a couple times and I added chopped up raspberries and it’s way better
The rocky road ice cream I had at Fete in Honolulu was fantastics (as was the frozen kulolo) so I decided to use this as a base for my own version. It took two passes in my ice cream maker to setup, but I may not have let it cool enough before churning. (I also added 1 tsp espresso powder because that always seems to be recommended with chocolate.) I added 1/2 cup each of crushed hazelnuts and mini marshmallows. Next time I would do 1/2 cup crushed pecans and 1 1/2 cup marshmallows.
A !! I owned an organic ice cream business in NYC for almost 20 years but weirdly never owned a countertop maker and made any at home. Just changed that and this was the first recipe I tried. PERFECT!!! Unbelievably creamy, deep chocolate flavor, and not too sweet. I sprinkled some Maldon salt on top and was in absolute heaven. I made it exactly as directed, using dark Cuban rum. Will not change a thing when I make it again...very soon. A must try!