Double Chocolate Ice Cream
How to make Double Chocolate Ice Cream. Our decadent recipe features smooth chocolate ice cream with crunchy chocolate chips.
Servings: 8
Calories: 326kcal
Equipment
- Ice cream maker
- measuring cups
- measuring spoons
- mixing bowl
- Large pot
- Small Pot
- whisk
- spatula
Ingredients
- 2 cups Whipping Cream
- 1 cup Whole Milk
- 2/3 cup White Sugar
- 1/8 tsp Kosher Salt
- 1 cup Semi Sweet or Dark Bakers Chocolate chopped
- 6 Egg Yolks
- 2 tsp Vanilla Extract
- 3/4 cup Chocolate Chips
Instructions
- In a small pot, simmer cream, milk, sugar, salt and chopped Bakers Chocolate until sugar is dissolved, about 5 minutes. Remove pot from heat.
- In a separate bowl, whisk yolks and vanilla extract. Whisking constantly, slowly whisk 1/3 of the hot cream into the yolks, then, whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and cook until mixture is thick enough to coat the back of a spoon. Pour into a large bowl, cover with plastic wrap and chill for at least 4 hours or overnight.
- Churn base in an ice cream machine according to manufacturer's directions.
- Scoop churned ice cream into a large mixing bowl and add chocolate chips. Use a wooden spoon or spatula to incorporate the chips evenly into the ice cream base.
- Serve Chocolate Chocolate Chip Ice Cream directly from the bowl as soft serve, or store in the freezer until ready to eat.
Nutrition
Calories: 326kcal | Carbohydrates: 57.8g | Protein: 4.79g | Fat: 8.4g | Saturated Fat: 4.16g | Cholesterol: 153mg | Sodium: 107mg | Potassium: 223mg | Fiber: 1.7g | Sugar: 46.09g | Calcium: 74mg | Iron: 1.77mg