Double Chocolate Ice Cream – a delicious recipe with milk, semi-sweet chocolate, vanilla bean, egg yolks, sugar, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place milk, 5 oz of the chocolate and vanilla in a medium saucepan on medium heat. Stir until chocolate melts. Bring almost to a boil. Remove from heat and set aside for 20 mins.
2
Beat yolks and sugar in a medium bowl until pale. Slowly whisk in milk mixture. Strain into saucepan.
3
Stir on medium heat for 4-5 mins, until mixture thickens and coats the back of a spoon. Do not boil. Cool to room temperature.
4
Stir cream into custard mixture. Pour into the bowl of an ice cream machine and churn according manufacturer's directions (about 30 mins). Add remaining 2 oz chopped chocolate in last 5 mins of churning.
5
Transfer to a chilled 1 1/2-quart freezer container. Freeze until completely firm. Serve in cones or scoops
850
kcal
Calories
52
g
Fat
65
g
Carbs
16
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.
How did you like this recipe?
Thank you — your rating has been saved!
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: 1 1/4 cups milk, 7 oz semi-sweet chocolate, chopped, 1 None vanilla bean, split lengthwise and seeds scraped, 3 None egg yolks, and more.
Yes, Double 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
