Dark chocolate ice cream recipe?

Cafe Society
1

I’d like to make chocolate ice cream, but I want it dark, not like the “milk chocolate” color, or flavor, one usually gets. Don’t get me wrong, I love that too. What I want is like the difference between the lighter chocolates in a box, or the dark stuff.

I have a vanilla recipe from the family that I have altered, or added to, with fruits, or other flavorings. Could I just add extra cocoa powder? Or dark chocolate syrup?

If anyone has recommendations I’d appreciate it. I’ve been looking at recipes online, but many are middle of the road chocolate, or have coffee flavor added, for mocha.

2

How about a regular chocolate ice cream recipe, but just add more cocoa/chocolate? You might have to experiment with a few batches.

3

I’ve never made it, but here’s a recipe from Bon Appetit that looks like it might fit the bill.

4

iiandyiiii, I can do that. I found out that there is dark cocoa powder, so I will get some I think.

Anny Middon, that does look good!

5

Years ago, Ben and Jerry put out a cookbook of ice cream recipes for home cooks that they developed when they were first starting out. Ben and Jerry each had their own version of chocolate ice cream. Jerry’s is good but Ben’s is darker, more intense, and much better in my opinion. It’s made with melted unsweetened chocolate, and quite a bit of it, not cocoa powder. You can find the recipe here. It’s considerably darker and more chocolatey than typical grocery store chocolate ice cream, but I don’t know if it’s dark enough for your taste. I make one change: I pasteurize the eggs by mixing the pre-whisked eggs into the warm sugar, milk, and melted chocolate mixture, heating in the double boiler to 140 degrees Fahrenheit and keeping it at that temperature for 4 minutes while stirring constantly. I add the cream, salt, and vanilla after that.

6

I recommend you try David Lebovitz’s chocolate sorbet / gelato from his book “The Perfect Scoop”. It’s got none of the dilution of eggs / cream … which gives it a much deeper flavour.

You can find the recipe here: chocolate sorbet – smitten kitchen

And if you’re buying cocoa … get Valrhona … it tastes amazing out of the box!

7

Thanks for this thread! I put the ice cream maker bowl in the freezer this morning without really knowing what I wanted to make when it’s ready to make ice cream.

8

We bought an ice cream maker last year. After some trials we decided we prefer ice cream without eggs, also known as Philadelphia style. And we finally can have orange sherbet, which cannot be found outside North America, as far as I can tell.

It’s getting warmer out, so this is the perfect time for this thread.