Food & Cooking Recipes Dessert & Treats Recipes Chocolate Ice Cream 4.0 (20) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 21, 2021 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Yield: Makes 1 1/2 quarts Use this chocolate ice cream to make our Neopolitan Icebox Cake. Ingredients 2 ½ cups heavy cream 2 cups whole milk 8 large egg yolks ¾ cup sugar ¼ teaspoon salt 4 ounces melted bittersweet chocolate 3 ounces melted milk chocolate Directions Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes. Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes. Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir bittersweet and milk chocolates into custard. Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often. Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving. Rate it Print