Learn how to make the best dark chocolate ice cream with this easy recipe. You will make a custard base (crème anglaise) and mix it with dark chocolate and cocoa powder before churning it in an ice cream machine.
Freeze the ice cream drum in the freezer for at least 24 hours before attempting to make ice cream.
In a small saucepan, combine half the cream with the cocoa powder.
Bring the mixture up to the boil, whisking constantly, then lower the heat and simmer the cocoa mixture for 1 minute.
Add the dark chocolate to the pan and let it stand 1 minute, then stir it in to melt it completely.
Add the rest of the cream and the vanilla, then transfer the chocolate base to a 1 L (4 cup) measuring cup or a large bowl with a pouring spout. Place a strainer over top for later. Set aside.
Prepare an ice bath that can accommodate the measuring cup or bowl with the chocolate base.
In a large bowl, whisk the egg yolks with half the sugar and the salt, until the mixture has lightened.
In a medium saucepan, whisk the rest of the sugar with the milk and cream. Heat the mixture until it is very hot and almost comes to a boil.
Pour the hot milk mixture over the whisked yolks to temper the eggs. Whisk continuously until the mixture is homogenous, then transfer it back to the saucepan.
Switch to a wooden spoon and, stirring constantly, heat the mixture on the stove over medium—low heat until the custard has thickened and has reached 83 °C (181 °F). The goal is to slowly thickened the custard.
Pour the mixture through the strainer set over the chocolate base, pressing the custard through gently, if needed.
Use a stick blender to combine the strained custard with the chocolate base at the bottom of the bowl (or measuring cup). The mixture should be thick and homogenous.
Cover with plastic wrap and place the bowl in the prepared ice bath to cool it down faster. Refrigerate the chocolate ice cream base for several hours to cool completely (overnight is best!).
Place the frozen drum on the ice cream maker, and churn the custard according to instructions. It can take about 15 to 20 minutes to churn the ice cream.
When the ice cream is the texture of soft serve, turn off the machine, disassemble, and transfer the ice cream to a container. Place in freezer for a few hours to finish chilling before serving.
Notes
For the dark chocolate, I used Cacao Barry Ocoa 70 % dark chocolate