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DUKAI recipe

Dark Chocolate Ice Cream

A churned custard with cocoa and dark chocolate for depth and body.

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10 dessert portions; churned volume depends on the machine and overrun.

Two scoops of dark chocolate ice cream with chocolate curls

Ingredients

  • Whole milk500 ml17.5 fl oz (500 ml)
  • Cream250 ml9 fl oz (250 ml)
  • Pasteurised egg yolks100 g3.5 oz (100 g)
  • Caster sugar140 g5 oz (140 g)
  • Cocoa powder30 g1 oz (30 g)
  • Dark chocolate 70%, chopped140 g5 oz (140 g)
  • Salt1 g

Method

  1. Whisk cocoa with some milk until smooth, then add remaining milk and cream and heat until steaming.

  2. Whisk yolks and sugar together. Temper with hot milk, return to the pan and stir over low heat to 82 to 84°C (180 to 183°F); never boil.

  3. Pour over chopped chocolate and salt, blend smooth and pass through a sieve.

  4. Cool quickly over ice, cover and refrigerate at 4°C (39°F) or below for at least 6 hours.

  5. Churn according to the machine, pack into a chilled container and freeze at -18°C (64°F) for at least 4 hours.

Chef’s notes

  • Check chocolate labels for soy and other allergens. Cocoa contributes body as well as flavour.
  • When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.