Bittersweet or White Chocolate Ice Cream
Indulge in the luscious decadence of homemade Bittersweet or White Chocolate Ice Cream, a creamy dessert that strikes the perfect balance between sophistication and comfort. Crafted with rich, finely chopped chocolate and velvety custard made from whole milk, heavy cream, and egg yolks, this recipe promises a silky-smooth texture and indulgent flavor in every bite. Whether you’re craving the deep, complex notes of bittersweet chocolate or the sweet, buttery charm of white chocolate, this customizable treat is a show-stopper. With just 25 minutes of prep time and easy-to-follow instructions, create a gourmet dessert that’s perfect for impressing dinner guests or treating yourself. Serve it on its own, alongside fresh fruit, or as a luxurious topping for warm baked goods. Homemade chocolate ice cream has never been this irresistible!
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Recipe Information
Ingredients
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 0.75 cups granulated sugar
- 0.25 teaspoons salt
- 6 ounces bittersweet or white chocolate, finely chopped
- 5 large egg yolks
- 1 teaspoons vanilla extract
Instructions
In a medium saucepan over medium heat, combine the whole milk, heavy cream, granulated sugar, and salt. Stir constantly until the sugar fully dissolves and the mixture is warm, but not boiling.
Remove the saucepan from heat and stir in the finely chopped bittersweet or white chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Set aside.
In a medium mixing bowl, whisk the egg yolks until smooth and slightly thickened, about 1-2 minutes.
Slowly pour about 1/2 cup of the warm chocolate mixture into the egg yolks while whisking constantly to temper the eggs and prevent them from scrambling.
Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture.
Return the saucepan to medium-low heat. Cook the custard, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens slightly and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove the custard from heat and pour it through a fine-mesh sieve into a clean mixing bowl to strain out any cooked egg bits.
Stir the vanilla extract into the strained custard. Allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard, and chill in the refrigerator for at least 4 hours or overnight.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until the texture is thick and creamy.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1340 mg | 447% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 119.0 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 904 mg | 70% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1283 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
