Description
Death by Chocolate Ice Cream is a rich, indulgent dessert featuring a silky chocolate custard base swirled with a decadent fudge sauce. This homemade ice cream recipe combines the deep flavor of bittersweet chocolate with the creamy texture of a classic custard, finished with luscious fudge ribbons for an unforgettable chocolate experience.
Ingredients
Ice Cream Base
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup (150 grams) granulated sugar, divided
- 1/4 cup (25 grams) unsweetened cocoa powder, preferably Dutch-process, sifted
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 8 ounces (227 grams) bittersweet or semisweet chocolate, melted
- 4 large egg yolks
- 1/4 cup plus 2 tablespoons heavy cream
Fudge Swirl
- 1 tablespoon unsalted butter
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons packed light brown sugar
- 1/2 cup (85 grams) semisweet chocolate chips
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the ice bath: Fill a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath to chill the ice cream custard later.
- Heat the milk mixture: In a medium saucepan, combine the milk, heavy cream, 1/2 cup of the sugar, cocoa powder, sea salt, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes. Stir in the melted bittersweet chocolate until fully incorporated.
- Temper the egg yolks: In a separate bowl, whisk together the egg yolks and remaining 1/4 cup granulated sugar. Slowly whisk in half of the warm chocolate milk mixture to the eggs, one ladleful at a time, to gently warm and prevent curdling.
- Cook the custard: Pour the egg and milk mixture back into the saucepan with the remaining chocolate milk. Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches about 175°F (79°C), approximately 5 to 7 minutes. Be careful not to let it boil.
- Strain and chill the custard: Immediately strain the custard through the fine strainer positioned over the ice bath. Stir frequently in the ice bath until the custard cools to room temperature. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until fully chilled, about 4 hours or up to 1 day.
- Make the fudge swirl: In a small saucepan over low heat, combine the 1/4 cup plus 2 tablespoons heavy cream, butter, granulated sugar, and brown sugar. Bring to a boil and cook for about 2 minutes until the sugar dissolves. Remove from heat and stir in the semisweet chocolate chips. Let stand for 3 minutes, then stir until smooth. Add salt and vanilla extract. Allow the fudge sauce to cool to room temperature before using.
- Churn the ice cream: Pour the chilled custard base into an ice cream maker and churn following the manufacturer’s instructions until it reaches a soft-serve consistency.
- Assemble with fudge swirl: Transfer the churned ice cream to an airtight container in batches, spooning the fudge swirl in between layers, making swirled patterns as you go. Press plastic wrap directly onto the ice cream surface and freeze until firm, about 3 hours or overnight.
- Serve: Scoop the Death by Chocolate Ice Cream into bowls or cones and enjoy a lush, deeply chocolatey treat.
Notes
- For best texture, use Dutch-process cocoa powder as it provides a smoother, richer chocolate flavor.
- Make sure not to let the custard boil to avoid curdling the eggs.
- The fudge swirl can be refrigerated in an airtight container for up to 2 days; warm it to room temperature and stir before using.
- If you don’t have an ice cream maker, you can freeze the custard and stir every 30 minutes until firm to create a similar texture.
- Pressing plastic wrap directly on the surface of the custard and ice cream prevents ice crystals from forming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
