Dark Chocolate Ice Cream

READY IN: 45mins
YIELD: 5 cups




  • Bring whole milk and 1/2 c sugar to 175 degrees in a heavy saucepan over medium heat, stirring until sugar is dissolved.
  • Meanwhile, use an electric mixer to beat remaining 1/4 c sugar with yolks until mixture turns pale yellow and thickens, about 2 minutes. Beat in cocoa powder until mixture is smooth.
  • Slowly beat 1/2 c hot milk from pan into yolk mixture. Pour this mixture back into saucepan. Stirring constantly, cook this mixture over medium-low heat for 8 to 10 minutes, until custard reaches 175°F on a thermometer and coats the back of a spoon.
  • Remove saucepan from heat; strain custard into a plastic bowl with a lid. Add chopped bittersweet or semisweet chocolate to the hot custard and stir constantly until chocolate melts. (note: I grated my chocolate instead of chopping it so it would combine easier.) Whisk in heavy cream and vanilla.
  • Cool custard to room temperature. Seal container and refrigerate until custard is cold, about 4 to 8 hours. (Note: I usually make the ice cream mixture the night before, then chill overnight and make the ice cream in the ice cream maker first thing in the morning, that way I know its cold enough!).
  • Pour into an ice cream machine and freeze as directed (I have a cuisinart and it takes 25 minutes).