10
Jul
Posted as Ice Cream and Frozen Desserts
Oh.My.God. In his prologue to this recipe in The Perfect Scoop
, David Lebovitz says that when he first made this ice cream it was so good he licked the dasher clean when it was done churning. I may have done him one better. After licking the dasher clean, I took a spoon to clean up all the bits of ice cream that were still frozen to the sides of the bowl and hadn’t made it into the freezer container. This is, without question, the absolute best chocolate ice cream I have ever eaten. And I certainly have eaten enough to guarantee that the previous statement is statistically accurate. Smooth, creamy, and the most intense chocolate flavor you will ever find in a chocolate ice cream.
Let’s talk about the chocolate, shall we? This recipe calls for Dutch-process cocoa powder*, which adds a tremendous amount of depth and richness to this ice cream. I believe it’s a drastically improved flavor over what you would get using a regular unsweetened cocoa powder. The recipe then gives the option of semisweet or bittersweet chocolate and I used 60% bittersweet. I love dark chocolate and it definitely added an extra oomph of richness to the ice cream. I really just can’t say enough about the incredible flavor of this ice cream and I think the Dutch-process cocoa and the bittersweet chocolate is a stellar combination.
And now, on to the texture. This is the first time I have made ice cream using egg yolks to thicken the custard and I’ve been officially converted. While the other ice creams I’ve made have had a nice texture, this ice cream is completely unmatched. It is unbelievably smooth and creamy, and you can run a spoon through it straight from the freezer like you’re cutting butter. Absolutely superb.
And now I need your help. I am in need of a quality ice cream scoop. I want the pretty round scoops. Does anyone have any recommendations? I recently saw the Rösle ice cream scoop
received high praise from Cook’s Illustrated, but am interested in hearing about any that you use and love. Thanks for the input!
*I typically can’t find Dutch-process cocoa powder in the regular grocery stores in my area; if you’re in the same boat, you can easily order it online. I have ordered it both from Penzeys and Amazon
with no problem. I would highly recommend getting it, as you can use it in many other chocolate baked goods as well. Penzeys offers smaller quantities, so if you just want to try it out, you can get a small bag of it through them for a much lower cost.
I have entered this ice cream in the Ice Cream Social Challenge being hosted by ScottySnacks, SavortheThyme and Tangled Noodle. If you’ve made ice cream this month head on over and take part in the social to celebrate National Ice Cream Month!
Want more ice cream? Check out the Blueberry Cheesecake and Classic Vanilla recipes.
One year ago: Jalapeno Cheddar Cornbread
Reminder: You can cast one vote per day until July 31st for my Bananas Foster Banana Bread in the Best Banana Bread Challenge at MixingBowl. Please head on over if you deem the recipe worthy 
I appreciate the support!
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Chocolate Ice Cream
Makes about 1 quart
2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)
(From The Perfect Scoop by David Lebovitz)
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It looks absolutely delicious and the picture speaks to itself!
The ice cream looks to have perfect texture, great! Thank you for the recipe, I would like to try at home.
Ahhh classic ice cream!!
The best ice cream scooper I’ve ever used is from Crate & Barrel.
This makes me want to run out and buy an ice cream maker! There are so many good ice cream recipes out there, and this just looks to-die-for!
I just made this ice cream over the weekend too, and I totally agree! It’s the richest, creamiest chocolate ice cream that I’ve ever had! I love your photo!
VeggieGirl – Thanks for the scoop recommendation! I’ll have to check out Crate & Barrel – their stuff is usually pretty reasonable.
Carrie – Thanks for the compliment on my photo! Glad to hear that you tried this as well and loved it too. I just can’t get over the flavor, it’s to die for!
Wow–I can’t wait to try it. Is there an ice cream maker you recommend?
Hi Tracey, I use the Kitchen Aid ice cream maker attachment for my stand mixer, and I have also heard good things about the Cuisinart Ice Cream Maker – http://tinyurl.com/la7hec. Hope that helps!
David Lebovitz is pretty amazing, isn’t he? Apparently I need to make this ice cream next.
This looks so amazing!!! I’m a huge dark chocolate fan
delicious!
I agree you can’t beat the ultimate creaminess of ice cream made with egg yolks.
And I always lick the dasher!!!
I made this a few months ago and I agree- it’s the best ever!
OK – I’m not a fan of chocolate ice cream but the way you described this one made me want to try is ASAP!
I have been thinking about making some chocolate ice cream. This sounds great!
That looks sinfully delicious! Yum!
I can’t wait till one day I have a standing mixer. For now I have to dream.
Your ice cream looks decadent!
Wow!! I love ice cream!! This looks so creamy and yummy!
Just wanted to let you know I voted for your banana bread and I’m making it tomorrow!
Once again delicious. People must love being your neighbors lol
While I’m certainly not “fightin’ ya” on this one, I recently made Dorie’s Chocolate Ganache Ice Cream and THAT was the best chocolate ice cream I’ve ever had. I haven’t tried the Perfect Scoop one yet, but I’m going to. You should try Dorie’s and see what you think. Definitely LOVE ice cream made with egg custard since getting my new ice cream maker a month ago. Love it. Your cone looks yummy. I’m off to order some Dutch cocoa, you’re right, can’t find it here anywhere.
Sounds yummy! My favorite all time ice cream scoop is from the Pampered Chef. “Heavy-duty dipper uses the heat of your hand to warm the defrosting liquid sealed inside the handle to easily cut through hard ice cream.” It gently melts the ice cream so that it scoops into perfect balls. I have bought one for all of my family and they all love it as well. It’s under $15 and lasts forever!
After licking the dasher clean, I took a spoon to clean up all the bits of ice cream that were still frozen to the sides of the bowl and hadn’t made it into the freezer container.
Could’ve been worse – I’d have licked out the freezer container itself, haha! This looks AMAZING. Gorgeous photography!
Boy you have been busy this week! Looks great keep it up!
I can tell by the color of this ice cream that it is rich and delicious. I finally broke out my ice cream maker last night, so I will have to give this a try.
Wow, after that endorsement I’m going to have to get over my fear of using eggs in ice cream and just go for it! It looks amazing!!
This looks sooo good! I saw another recipe for ice cream recently, and it looks like I’ll have to get my ice cream maker out and start making my own!
I absolutely adore your site.
That is why I am giving you an award….It is located at my site.
Thanks for all of the amazing bakes.
i recently made this after seeing it on another blog, too, and LOVED it.
This ice cream looks wonderful!!!!!
Thanks for posting this. I had been on the fence about buying this book but after now making this recipe, I’ve fallen off on the BUY IT side.
I just made this icecream and couldnt figure out the part where you have to scrape the egg yolks back into the saucepan. My wasnt thick enoguh to scrape and then the mixture of milk, sugar and salt and egg yolks never got thick enough to cover the spatula until it was all grainy. Is that the way it suppose to look perhaps maybe you could take a picture of what your end result of egg yolks, milk, salt, sugar looks like before pouring into strainer.
Hi Joshua,
I’m sorry to hear that the custard didn’t quite turn out for you. As far as “scraping” the egg mixture back into the saucepan – it is not thick at this point, but the instructions say scrape merely to stress that you should get all of the mixture back into the pan and not leave any in the bowl. It should not be grainy; the only thing I can think of is perhaps the heat wasn’t up high enough to actually cook the custard and thicken it, but rather was just heating it and it never came together. The next time I make ice cream I will definitely take a picture of this step.
-Michelle