Dark Chocolate Ice Cream

Name: Dark Chocolate Ice Cream
Yield: 10 dessert portions; churned volume depends on the machine and overrun
Ingredients: 500 ml Whole milk; 250 ml Cream; 100 g Pasteurised egg yolks; 140 g Caster sugar; 30 g Cocoa powder; 140 g Dark chocolate 70%, chopped; 1 g Salt

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

Dark Chocolate Ice Cream prepared as described in the recipe

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

Written for 10 dessert portions; churned volume depends on the machine and overrun · Resting At least 6 hours chilling, then at least 4 hours freezing

Cook this

Ingredients

Serves

Whole milk500 ml
Cream250 ml
Pasteurised egg yolks100 g
Caster sugar140 g
Cocoa powder30 g
Dark chocolate 70%, chopped140 g
Salt1 g

Method

Whisk cocoa with some milk until smooth, then add remaining milk and cream and heat until steaming.
Whisk yolks and sugar together. Temper with hot milk, return to the pan and stir over low heat to 82 to 84°C; never boil.
Pour over chopped chocolate and salt, blend smooth and pass through a sieve.
Cool quickly over ice, cover and refrigerate at 4°C or below for at least 6 hours.
Churn according to the machine, pack into a chilled container and freeze at -18°C 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.

Keeping

Keep covered at -18°C for up to 2 weeks for best texture. Do not refreeze melted ice cream. Temper briefly in the refrigerator before scooping.

Allergens and diet

Eggs. Milk.

Last refined · October 2026