Here is a wonderful summer ice-cream recipe from one of our happy customers. Thanks Jodie for this summery chocolate dessert idea!
How to make the best Dark Chocolate Truffle Ice-Cream
My favorite thing about eating out has always been dessert, I seem to be a sucker for anything sweet and this is especially true when it comes to ice cream. Everyone has their own ice cream flavor that makes them melt like a cone on a hot Californian day and for me this has always been chocolate ice cream.
You can imagine then my joy the day I discovered something called dark chocolate truffle ice cream. Wait…Dark chocolate? Truffle? Ice Cream? I thought I had died and gone to heaven. I simply had to find a way to bring this recipe into my life so I could indulge, morning, day and night. Buying a cone from the ice cream store doesn’t even compare to the rich, pure unadulterated luxury that is home made, creamy, dreamy ice cream.
Chocolate ice cream isn’t everyone’s cup of tea, which I understand, some people think that it doesn’t actually taste like chocolate and the grainy cocoa powder leaves a grainy taste on the tongue. This is why it’s so important to pick high quality materials when it comes to making chocolate ice cream and as you can guess, the chocolate you use is the most important. I used the very best cocoa powder I could find from Vanzeek which seems to offer cocoa powder with the highest cacao content and the results were exceptional.
Chocolate Ingredients You Will Need
- 1 cup Dark Chocolate finely chopped
- 2 cups plus 2 tablespoons whole milk
- 1/2 cup Rainforest Red Cocoa Powder
- 6 large egg yolks
- 13 tablespoons sugar, divided use
- ¼ cup heavy whipping cream
- ¼ cup slivered almonds, toasted
Now, How you make dark chocolate ice-cream
- Melt the Chocolate. First of all you need to melt the chocolate, some people will do melt the chocolate in the microwave but I prefer to temper the chocolate over the stove so I have better control over consistency. You are looking to achieve a completely smooth and velvety consistency for your chocolate. Once melted, let it cool.
- Whisk milk and cocoa powder. Next you need to whisk the milk and cocoa powder over a medium heat until it begins to boil.
- Beat eggs and sugar. Use an electric whisk here for extra fine results and beat together the egg yolks and seven tablespoons of sugar until the mixture falls in delectable looking ribbons. Keep on whisking as you slowly pour the milk and cocoa mixture in with the eggs and sugar.
- Mix all ingredients. When these two mixtures are blended together, return them to the saucepan and put on a low heat. Add the melted chocolate and keep whisking until everything comes together in a mouthwateringly good thick chocolate sauce. Make sure the whole chocolate custard mixture reaches a temperature of 165F. This whole process should take about five minutes. Pour the gooey melted chocolate custard into a separate bowl and let it cool.
- Next you want to use the remaining sugar and 2 tablespoons of water and bring to boil in a pan. When the sugar dissolves you will be left with a gorgeous deep hue of amber; however this can be tricky as you don’t want the sugar to burn up and stick, so make sure you do not stir and instead swirl the pan around and keep damp with a wet pastry brush.
- After your sugar turns to caramel add the cream and give it a good whisk. Then you can take your caramel cream and add it to the chocolate sauce. When everything is mixed together you will have the basis for your ice-cream.
- Store the mixture in the refrigerator for a couple of days before adding it to your ice cream maker. At this final moment you can get creative and throw in all kind of goodies to really add a little pizzazz to your ice cream. Why not try slivered almonds, crushed nuts, pecans, a little liquor or anything else that makes you go wow.
- Freeze for three days and then fall in love with the pure joy of chocolate ice-cream!