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Chocolate Ice Cream

This delicious recipe for chocolate ice cream comes from How Sweet It Is cake studio in New York City. We recommend using this ice cream for our recipe for peanut-butter-and-chocolate ice cream sandwich cookies.

  • yield: Makes 1 quart




  • 2 cups heavy cream
  • 1 cup milk
  • 1 1/4 cups sugar
  • 8 large egg yolks
  • 12 ounces dark chocolate, chopped


  1. Step 1

    Place heavy cream, milk, and 1/2 cup plus 2 tablespoons sugar in a medium saucepan and bring to a boil over medium-high heat. Remove from heat; set aside.

  2. Step 2

    Prepare an ice-water bath and set aside. In a medium bowl, whisk together egg yolks and remaining 1/2 cup plus 2 tablespoons sugar until well combined. Whisking constantly, slowly add 1/3 of the hot cream mixture to the egg yolk mixture. Slowly whisk egg yolk mixture into saucepan with remaining cream mixture until well combined. Add chocolate and continue whisking until chocolate is melted and well combined.

  3. Step 3

    Strain mixture through a fine mesh sieve into a medium bowl set over ice-water bath. When cool, transfer mixture to a refrigerator until chilled, at least 8 hours and up to overnight.

  4. Step 4

    Transfer mixture to an ice cream maker and prepare according to manufacturers' instructions. Keep ice cream frozen until ready to use.

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Reviews (4)

  • larara421 22 Jun, 2011

    I was really disappointed with this recipe. It smelled and tasted great before freezing. Once it was actually ice cream, the texture was incredibly, inedibly grainy. I was looking around online and apparently chocolate can get grainy from too fast changes in temperature. Other recipes have you melt the chocolate separately. Perhaps melting it directly in the hot cream and egg is the problem. Or I guess it could be my ice cream maker made it too cold too quickly. Anyway, it turned out poorly.

  • havasmama 28 Jul, 2008

    besides that, if you use farm fresh eggs from a reputable source, you don't have much to worry about.

  • Erika1982 25 Jul, 2008

    It should be fine. The eggs are tempered with the hot cream, and the hot cream is boiling (212degrees farenheit), anything over 141 degrees farenheit will kill off most bacteria including salmonella

  • equality5271 24 Jul, 2008

    This recipe does not cook the eggs, therefore it is not pasteurized and could get you sick. I recommend using pasteurized yolks if you plan on making this recipe.