Best Dark Chocolate Ice Cream Recipes

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DARK CHOCOLATE ICE CREAM



Dark Chocolate Ice Cream image

Make and share this Dark Chocolate Ice Cream recipe from Food.com.

Provided by Dee514

Categories     Frozen Desserts

Time 11m

Yield 1 Quart, 8 serving(s)

Number Of Ingredients 7

4 ounces unsweetened chocolate
1 cup milk
2 eggs (Can substitute equal amount of Egg Beaters)
1 cup sugar
1 cup heavy cream
1 teaspoon real vanilla extract
1 pinch salt

Steps:

  • Melt chocolate in double boiler over hot (not boiling) water.
  • Gradually whisk in milk, stir until smooth.
  • Remove from heat and let it cool.
  • Whisk eggs in a mixing bowl until light and fluffy.
  • Gradually whisk in sugar, then continue whisking 1 minute, until completely blended.
  • Add the cream, vanilla, and salt; whisk.
  • Add the chocolate mixture; blend well.
  • Cover, chill, and freeze according to ice cream maker's directions.

Nutrition Facts : Calories 309.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 91.5, Sodium 67.1, Carbohydrate 31.6, Fiber 2.4, Sugar 25.2, Protein 5

CHOCOLATE ICE CREAM



Chocolate Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 8h18m

Yield 1 1/2 quarts

Number Of Ingredients 6

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

Steps:

  • Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  • In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
  • Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

THE BEST DARK CHOCOLATE ICE CREAM EVER *



THE BEST DARK CHOCOLATE ICE CREAM EVER * image

Categories     Chocolate     Dessert     Freeze/Chill

Yield 1 quart

Number Of Ingredients 8

2 cup heavy cream
4 heaping tbsp good cocoa (I use Valhrona)
6 1/2 ounces good dark chocolate 62% or more (I use Callebaut chips, but you could use chopped chocolate too)
1 cup milk
5 egg yolks
1/2 cup sugar
1/4 to 1/2 tsp salt
1/2 tsp vanilla extract

Steps:

  • In a medium pot heat 1 cup of heavy cream with cocoa; whisk well to ensure the cocoa gets integrated properly. When cream is bubbling at the edges, remove from heat and add dark chocolate. Wait 30 seconds then give it a good stir until it's all incorporated. Add remaining cup of cream to pot, stir to combine, then pour the contents into a medium sized non-metal bowl, scraping out the pot as well as you can, and place a strainer over the bowl. Place the pot back on the stove, and add the cup of milk, 1/2 cup of sugar and your salt. I prefer more salt (1/2 tsp.) because I think it makes the chocolate taste amazing, but if it's your first go and you are not yet a devotee of salt-to-chocolate ratios, try the 1/4 tsp and then tweak your second batch to taste. Heat the milk and sugar gently on the stove while you get your egg yolks ready. Whisk the egg yolks together and then grab the pot from the stove. SLOWLY drizzle warm milk into the egg yolks, whisking the entire time (this is called tempering) until everything's all combined. Then dump the liquid back into the pot. Stir constantly (so you don't cook the eggs) with a wooden or other heat-safe spoon or spatula over medium heat until the eggs thicken a bit, into a custard. You'll know it's done when you can hold up the spoon and run your finger through the egg-milk mixture and the line you drew with your finger stays there. (Like this.) Pour custard through the strainer into the bowl. Add vanilla extract and stir to combine the chocolatey goodness. Place a piece of plastic wrap over the bowl, literally touching the entire surface of the ice cream base. (This means you won't get any nasty "skin" on top of the liquid.) Refrigerate for at least 6 hours then prepare according to your ice cream maker's instructions.

DARK CHOCOLATE ICE CREAM



Dark Chocolate Ice Cream image

This is a really rich creamy dark chocolate ice cream from the Joy of Cooking, 75th Anniversary Edition (2006). I found it on a blog where they had decided it was the best dark chocolate ice cream. I had some nice Scharffen Berger's semisweet chocolate squares I wanted to use up, and this recipe looked like it would do the trick. Turned out really wonderful, hope you will enjoy it as well.

Provided by wahmommy

Categories     Frozen Desserts

Time 45m

Yield 5 cups

Number Of Ingredients 7

2 cups whole milk
3/4 cup granulated sugar (divided)
4 large egg yolks
1/3 cup unsweetened dutch cocoa
2 -3 ounces bittersweet chocolate or 2 -3 ounces semisweet chocolate, chopped
1 cup heavy cream
1 teaspoon pure vanilla extract

Steps:

  • 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).

Nutrition Facts : Calories 399.4, Fat 25.2, SaturatedFat 14.6, Cholesterol 222.5, Sodium 68.2, Carbohydrate 40, Fiber 1.9, Sugar 35.2, Protein 7.3

VERY CHOCOLATE ICE CREAM



Very Chocolate Ice Cream image

This is a very rich, custard style ice cream with NO raw eggs!

Provided by Wendy

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

¾ cup sugar
1 cup milk
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
  • When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 26.9 g, Cholesterol 160.8 mg, Fat 26.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 16 g, Sodium 111.1 mg, Sugar 23.9 g

DARK CHOCOLATE AND CARDAMOM ICE CREAM



Dark Chocolate and Cardamom Ice Cream image

Provided by Micah Carr-Hill

Categories     Milk/Cream     Ice Cream Machine     Chocolate     Dairy     Dessert     Valentine's Day     Frozen Dessert     Spice     Birthday     Party     Cardamom     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Serves 6-8

Number Of Ingredients 6

4 1/2 oz dark (70% cocoa solids) chocolate
Seeds from 1/2 vanilla bean
2 cardamom pods
3/4 cup whole milk
1/3 cup superfine sugar
3/4 cup heavy cream

Steps:

  • Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water.
  • Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Then crush the cardamom pods with the flat of the blade of the knife.
  • Place the milk in a separate pan and heat to just under boiling point, then add the sugar, vanilla seeds, and cardamom pods. Stir until the sugar is dissolved.
  • Using a strainer to catch the crushed cardamom pods, pour the milk into the melted chocolate and stir. Add the cream, stir well, and leave to cool at room temperature.
  • Once cool, pour into an ice-cream maker and churn following the manufacturer's instructions. Keep in the freezer until required.

BITTERSWEET CHOCOLATE ICE CREAM



Bittersweet Chocolate Ice Cream image

From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don't have to worry about tempering the yolks, or fear curdling. A few spoonfuls of bourbon soften the texture of the ice cream, which otherwise would freeze rock solid.

Provided by Melissa Clark

Categories     quick, ice creams and sorbets, dessert

Time 20m

Yield About a quart

Number Of Ingredients 6

2 cups heavy cream
1 cup milk
1/2 cup sugar
1/8 teaspoon kosher salt
8 ounces dark chocolate (preferably 72 percent cacao), roughly chopped
1 tablespoon rye, bourbon or rum

Steps:

  • In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
  • In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.
  • Transfer to a large bowl. Slowly pour in remaining hot cream mixture and the rye, whisking constantly. Place bowl in refrigerator or set in an ice bath to chill.
  • When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 28 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 17 grams, Sodium 57 milligrams, Sugar 18 grams, TransFat 0 grams

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