Dark Chocolate Chunk Ice Cream

It’s hot here!  Ninety degree days are lovely, in my opinion, and absolutely justify a cold a creamy treat.  And birthdays.  Birthdays definitely justify treats.

This last weekend just happened to be 90+ degrees outside and my father-in-laws birthday so I couldn’t resist making something absolutely delicious.  Not to mention my mother-in-law requested it and if I remember any piece of advise from bridal shower/bachelorette party days it was to always appease your mother-in-law right?! If that means making ice cream, I am set!IMG_0872I used Bon Appetite’s true vanilla ice cream recipe with my own twist and it turned out even better than I expected.  This makes a small batch so if you are servings more than 4, I would suggest doubling it.

Vanilla Dark Chocolate Chunk Ice Cream

Makes about 3.5 cups

1 cup whole milk

1.5 cups heavy cream

1/4 cup sugar

1 pinch kosher salt

1 vanilla bean, split lengthwise

5 large egg yolks

1/4 cup sugar

1 large bar Ghirardelli 60% Cacao (or other dark chocolate bar of your choice

  1. Combine cream, milk, sugar, and salt in a medium saucepan.  Scrape in seeds from vanilla bean, add pod.  Bring mixture to just a simmer (a good rule of thumb is just when bubbles start to form around the outer edge of the pan), stirring to dissolve sugar.  Remove from heat, cover, and let sit for 30 minutes.
  2. Whisk egg yolks and sugar in a medium bowl until pale (this takes longer than you think – at least 2 minutes).  Gradually mix in 1/2 cup warm cream mixture to the egg mixture.  Whisk yolk mixture into remaining cream mixture  and cook over medium heat until thick.  Stir constantly during this time.  Cream should be thick enough that when you lift up a wooden spoon, the mixture will coat it rather than slide off.
  3. Place custard in a refrigerator safe container and let sit over night (or until completely cooled 4-6 hours).
  4. Once cool, pour custard in your ice cream (don’t forget to remove the vanilla bean!) and churn per manufacturers directions (mine took about 20 minutes).
  5. While ice cream is churning break up chocolate bar into small pieces and place in a microwave safe bowl.  Microwave for 20 seconds at a time, stirring between each 20 seconds, until chocolate is melted.
  6. 3-5 minutes before ice cream is done churning slowly poor in melted chocolate and allow to churn for 1-2 minutes longer.
  7. Store ice cream in a freezer safe container.

You can eat the ice cream right away when it is finished for a soft serve style ice cream or place in the freezer for a couple hours for a more solid ice cream.

Processed with VSCOcam with f2 presetNom, nom, nom!  Enjoy!


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