Ingredients You’ll Need
- Dark chocolate (70% to 75% cacao) — I used Trader Joe’s dark chocolate because I happened to have a few bars in the fridge. They are decent enough, but please use the best gourmet chocolate you can afford. I believe the quality of your chocolate can make a difference.
- Whole milk
- Unsweetened cocoa powder — I recommend the Ghirardelli or Guittard brand.
- Large egg yolks
- Sugar (for yolks and caramel)
- Water
- Heavy (whipping) cream
How to Make Chocolate Ice Cream
Here’s a quick overview of the ice cream making steps. You’ll find my step-by-step instructions in the Recipe Card below.
- Melt chopped dark chocolate until smooth. Set it aside and let it cool slightly.
- In another saucepan, make hot cocoa milk mixture by whisking together milk and cocoa powder.
- In a stand mixer, beat the egg yolks and sugar. Whisking constantly, gradually add the hot cocoa milk mixture to the egg yolks.
- Make the chocolate custard by combining the mixture with the melted chocolate.
- Make the caramel by heating sugar and water in saucepan. Gradually whisk in cream (the mixture will bubble vigorously). Whisk the caramel into the chocolate custard.
- Strain the custard into a large container; cover and chill for 2 days.
- Process the custard in an ice cream machine according to manufacturer’s instructions. Transfer it to another container; freeze for 3 days before eating.
Tips on Making The Best Chocolate Ice Cream
- The quality of your ingredients matters! That includes the eggs, cocoa powder, and dark chocolate. I mentioned them earlier, but they truly can make a big difference in chocolate ice cream. I included my recommended brands, but you can try different brands of cocoa powder and dark chocolate to see what works and tastes best for you.
- Add a flavor booster. Some people use a dash of vanilla, a pinch of sea salt, or espresso powder to give the chocolate ice cream a depth of flavor. For this recipe, I opted for caramel, as you know caramel makes everything taste 100 times better!
- Strain the mixture before the first chill. This is another extra step, but it guarantees a smooth, creamy texture.
I hope you enjoy making this heavenly-tasting chocolate ice cream recipe. The whole process is so rewarding that I promise you’ll make it more than once this summer.
