Ben and Jerry's Inspired Dark Chocolate Ice Cream
A basic chocolate ice cream recipe. A little vodka helps make the ice cream stay scoopable, but you can leave it out if you need to. For a darker ice cream, you can swap out about 2 tablespoons of the Dutch process cocoa powder for black cocoa powder.
Servings 8 servings
Cost 5
Equipment
- 1 ice cream maker
Ingredients
- 2 ounces unsweetened chocolate, chopped (56 grams)
- ⅓ cup unsweetened Dutch process cocoa powder (40 grams)
- 1 ½ cups whole milk (12 oz/340 grams)
- 1 cup sugar (200 grams)
- 2 large eggs or equivalent pasteurized eggs
- ⅛ teaspoon salt
- 1 cup heavy whipping cream (8 oz/230 grams)
- 1 teaspoon vanilla extract
- ½ tablespoon vodka (optional)
Instructions
- Begin melting the chocolate along with ¼ cup of the milk in the top of a double boiler or in a heavy saucepan. Stir until chocolate is melted, then add the cocoa powder and gradually whisk in remaining milk. Whisk until smooth and remove from heat.
- Combine the sugar and eggs in a mixing bowl and beat with an electric mixer on medium to medium high speed for two minutes.
- Whisk the chocolate mixture into the egg mixture.
- Whisk in the salt, the cold cream and vanilla, then cover bowl loosely and chill until very cold -- about 2 or 3 hours.
- When ready to churn, whisk in vodka (if using)
- Transfer to your ice cream maker and freeze using the manufacturer's directions.
- This should make about 2 pints of ice cream, though it may vary a little depending on if you use chunks of chocolate or brownie and how much air you whip into the base.
Notes
If you'd like to incorporate a little xanthan gum, add a scant ¼ teaspoon of it to the sugar. Mixing it with sugar helps it dissolve and not gum up.