Ingredients
Scale
- ⅔ cup (166 g) sugar, divided
- 1 ½ cups (350 ml) whole milk
- 1 ½ cups (350 ml) heavy cream
- ¼ cup (20 g) cocoa powder
- 1 teaspoon vanilla extract
- 1 big pinch salt
- 4 large egg yolks
- 2 ounces (56 g) semisweet chocolate, chopped small
- ½–1 cup mix-ins like mini chocolate chips (optional)
Instructions
- In a medium pot over medium heat, combine half of the sugar (⅓ cup or 83g), whole milk, heavy cream, cocoa powder, vanilla extract, and salt. Stir occasionally, pressing cocoa against the pot to dissolve clumps. Heat 8-10 minutes until warm, steamy, and just about to simmer (do not boil).
- In a bowl, whisk remaining sugar with egg yolks. Temper by slowly whisking 1 cup hot cream mixture into yolks, then return to pot. Cook over medium heat, stirring constantly, until thickened and coats a spatula (170-175°F).
- Place chopped chocolate in a heat-safe bowl. Pour ¼ cup warm custard over chocolate to melt, whisk smooth, then add remaining custard. Strain if needed, cover, cool in fridge overnight. Churn in ice cream maker per instructions, adding mix-ins in last 5 minutes. Freeze until firm.
Notes
Chill the base thoroughly (overnight ideal) before churning for best texture. Use Dutch-processed cocoa for smoother flavor. Optional mix-ins like chocolate chips or cookies elevate the double chocolate experience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 24g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg