Luscious Chocolate Ice Cream

Servings: 1 quart


  • 4 ounces Ghirardelli 70% Cacao Extra Bittersweet Chocolate Baking Bar
  • 3 large egg yolks
  • 1/4 cup granulated white sugar
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 teaspoon pure vanilla extract


  • In a medium bowl, whisk together the egg yolks and sugar; set aside.
  • In a medium saucepan, heat the cream, milk, and chocolate over medium heat, whisking frequently, until the chocolate melts and the mixture is hot but not boiling.
  • Pour this hot mixture into the egg yolk mixture whisking constantly, then return the mixture to the pan. Heat over low heat to 170°F, or until the mixture coats a spoon, stirring constantly. Immediately strain into a bowl and whisk in the vanilla.
  • Cool the mixture in the refrigerator or cool by setting in a bowl of ice, whisking frequently.
  • Freeze in an ice-cream freezer according to the manufacturer's directions until the ice cream has the consistency of whipped cream. Transfer to a plastic container and store in the freezer.
  • This ice cream is best if eaten the same day it is made. If it is frozen, let soften in the refrigerator for about 20 minutes before serving.

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