Dark Chocolate Ice Cream Ice Cream Machine Recipes

CHOCOLATE ICE CREAM

Steps:

• Whisk all the ingredients together in a large measuring bowl, until cocoa and sugar dissolve.
• Pour chocolate ice cream base into ice cream maker, and churn, until it reaches the consistency of soft serve.
• For hard-scoop ice cream, transfer to a freezer-safe container, and freeze for an additional two hours (longer is fine).

NO-CHURN CHOCOLATE ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

DARK CHOCOLATE ICE CREAM (ICE CREAM MACHINE)

Steps:

• Heat milk in a pot and carefully dissolve dark chocolate in it.
• Mix cream with sugar, vanilla bean scrapes and cocoa until firm.
• Let cool down chocolate milk a bit and incorporate into cream mixture.
• Let rest for a couple of hours in fridge (makes ice cream more fluffy and creamy).
• Transfer mixture to ice cream machine and churn for 30 minutes.

DEEP DARK CHOCOLATE ICE CREAM

Steps:

• In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean.
• Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.
• Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.
• Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
• Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

DARK CHOCOLATE AND CARDAMOM ICE 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.

DARK CHOCOLATE ICE CREAM WITH CARAMELIZED ALMONDS AND TOASTED MARSHMALLOWS

Steps:

• Place dark chocolate, cocoa powder, and salt in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Remove from heat.
• Mix sugar and milk powder together in a small bowl.
• Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat.
• Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.
• Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes.
• Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.
• Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.
• Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.
• While almonds are cooling, spread marshmallows out on the second baking sheet.
• Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool.
• Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.