Bittersweet Chocolate Ice Cream – a delicious recipe with heavy cream, milk, sugar, kosher salt, chocolate, rye. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
2
In bowl of a food processor, pulse chocolate until finely chopped.
3
Add one cup hot cream mixture and process until smooth.
4
Transfer to a large bowl.
5
Slowly pour in remaining hot cream mixture and the rye, whisking constantly.
6
Place bowl in refrigerator or set in an ice bath to chill.
7
When cold, pour into bowl of an ice cream machine and churn according to manufacturers directions.
8
Transfer to a container and freeze until solid, at least 2 hours.
9
Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.
854
kcal
Calories
62
g
Fat
66
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups heavy cream, 1 cup milk, 1/2 cup sugar, ⅛ teaspoon kosher salt, and more.
Yes, Bittersweet Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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