Dark Chocolate Ice Cream


This chocolate ice cream is very rich and decadent and is the base of my double chocolate ice cream bombe.

Yield: 6 servings

Prep: 25 min. & 4 hours & 30 min. freezing

Cook: 15 min.


2 eggs

2 egg yolks

1/2 cup powdered sugar

1 1/4 cups cream

1 cup cocoa powder

1 1/4 cups cream


In a large heat proof bowl, beat the whole eggs, egg yolks, and powdered sugar until combined. Pour the cream and chopped dark chocolate into a pan set on medium heat on the stove. Heat slowly until the chocolate has melted. Stir the mixture continually until almost boiling. Remove from heat and pour over the egg mixture. Beat until beat until combined once more. In a separate pan, gently simmer water. Once the water is ready, place the bowl holding your mixture on top of the simmering water, making sure that the bowl does not touch the water.

Stir continually while cooking until the mixture is quite thin. Strain the mixture and place in a separate bowl. Place the heavy whipping cream in another bowl and whip until merely thickened. Then stir into the dark chocolate ice cream mixture.

Freeze in an ice cream maker, according to its instructions. If you do not own an ice cream maker, place the mixture into a freeze proof bowl. Cover with plastic wrap and freeze for 2 hours or overnight. Once frozen, beat with a fork to break down ice crystals. Transfer back to freezer for 2 hours. Before serving, remove the ice cream from the freezer and allow to thaw out at room temperature. Scoop the ice cream and enjoy. 🙂 Makena


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