Bittersweet Chocolate Ice Cream

By Melissa Clark

Bittersweet Chocolate Ice Cream
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
5(474)
Comments
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From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don’t have to worry about tempering the yolks, or fear curdling. A few spoonfuls of bourbon soften the texture of the ice cream, which otherwise would freeze rock solid.

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Ingredients

Yield:About a quart
  • 2cups heavy cream
  • 1cup milk
  • ½cup sugar
  • ⅛teaspoon kosher salt
  • 8ounces dark chocolate (preferably 72 percent cacao), roughly chopped
  • 1tablespoon rye, bourbon or rum
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

357 calories; 28 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 4 grams protein; 57 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

  1. Step 1

    In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.

  2. Step 2

    In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.

  3. 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.

  4. 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.

Ratings

5 out of 5
474 user ratings
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Comments

Eva

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.

Green Bean

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.

Laura

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.

Alexis G.

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!

Meredith G

This was one of the most chocolatey ice creams I’ve had. I substituted Kahlua for bourbon. Ina Garten always says to add coffee to a chocolate recipe to increase the chocolate intensity (the way you need salt in baked goods to bring out the flavor).

Rick

One of the best ice cream recipes ever!

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