Chocolate on top of chocolate mingled with chocolate, all mixed into a luscious frozen dessert that starts with an utterly silky custard. If you’re in need of a decadent chocolate fix this might do the trick!
We’re experiencing quite a warm summer so perhaps we deserve a sweet little reward. And if you’re a chocolate lover this should make you quite happy. The creamiest ice cream starts with a custard base made with egg yolks, sugar, milk and cream. Then taking a page from our chocolate bread pudding, those chocolate flavors are ramped in triplicate. Cocoa powder plus bittersweet chocolate and a touch of pure chocolate extract, all deepened with a generous pour of pure vanilla extract.
You can find chocolate extract in many fine food markets or online – Nielsen Massey is my go to for great extracts and oils. In a pinch you can proceed without it. And if you want to turn down the volume of the chocolate just a bit, add some additional cream to the base before churning.
This custard cooks quickly and with very little effort. Then it’s off for a chill in the fridge – this will help with the churning when you’re ready to make the ice cream. Give it a churn and maybe a freeze it until it’s firmly set.
Scoop it up and indulge yourself in something rich, creamy and oh, so chocolaty!
Triple Chocolate Ice Cream
4 extra-large egg yolks
½ cup sugar
2 cups milk
1 cup cocoa powder
½ cup chopped bittersweet chocolate, about 2 ounces
2 to 2-½ cups heavy cream
2 teaspoons pure vanilla extract
¼ teaspoon pure chocolate extract
¼ teaspoon kosher salt
Combine the egg yolks with the sugar in a mixing bowl. Beat on medium speed until thickened and pale yellow in color, about 2 minutes.
Place the milk in the top of a double boiler* placed over simmering water, over medium heat. Heat the milk until it is steaming and reaching a temperature of about 165-degrees. With the mixer running or whisking, slowly ladle the hot milk into the eggs and sugar, about ½ cup at a time. *Double boilers are extremely handy in making custards and sauces. If you don’t have one on hand you can improvise by placing a metal mixing bowl over a saucepan of simmering water.
Add about half of the hot milk then pour the entire mixture back into the double boiler.
Stir in the cocoa powder along with the bittersweet chocolate. Continue cooking over medium heat, stirring frequently until the chocolate has melted and the custard has thickened, about 7 to 10 minutes.
Remove from the heat and cool for about 15 minutes. Transfer the custard to a heat resistant container. Pour the heavy cream into the custard along with the vanilla and the chocolate extracts and the kosher salt. Stir to blend well. If you want a bit milder chocolate flavor add 2-½ cups of cream.
Cover and refrigerate for 4 to 6 hours or overnight. Pour the chilled custard into an ice cream machine and churn until soft set. Then transfer the ice cream to a freezer proof container and freeze until firm.
Makes about 2 quarts of ice cream.
Triple Chocolate Ice Cream
Equipment
- Electric mixer
- Double boiler
- Heat resistant container
- Ice cream maker
- Freezer proof container
Ingredients
- 4 extra-large egg yolks
- ½ cup sugar
- 2 cups milk
- 1 cup cocoa powder
- ½ cup chopped bittersweet chocolate, about 2 ounces
- 2 to 2-½ cups heavy cream
- 2 teaspoons pure vanilla extract
- ¼ teaspoon pure chocolate extract
- ¼ teaspoon kosher salt
Instructions
- Combine the egg yolks with the sugar in a mixing bowl. Beat on medium speed until thickened and pale yellow in color, about 2 minutes.
- Place the milk in the top of a double boiler placed over simmering water, over medium heat. Heat the milk until it is steaming and reaching a temperature of about 165-degrees, about 10 to 15 minutes.
- With the mixer running or whisking, slowly ladle the hot milk into the eggs and sugar, about ½ cup at a time. Add about half of the hot milk then pour the entire mixture back into the double boiler.
- Stir in the cocoa powder along with the bittersweet chocolate. Continue cooking over medium heat, stirring frequently until the chocolate has melted and the custard has thickened, about 7 to 10 minutes.
- Remove from the heat and cool for about 15 minutes. Transfer the custard to a heat resistant container. Pour 2 cups of the heavy cream into the custard along with the vanilla and the chocolate extracts and the kosher salt. Stir to blend well. If you want a bit milder chocolate flavor add 2-½ cups of cream.
- Cover and refrigerate for 4 to 6 hours or overnight.
- Pour the chilled custard into an ice cream machine and churn until soft set. Then transfer the ice cream to a freezer proof container and freeze until almost set. Don't over churn the ice cream or it will become "icy" in texture.
