• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Renaissance Mom

Renaissance Mom

Better home cooking

  • Recipes
    • Breakfast / Snack
    • Lunch & Dinner
    • Sweets
    • Happy Hours
      • Cocktails
      • Small Bites
  • Bar Notes
  • Home & Garden
  • Breakfast / Snack
  • Lunch & Dinner
  • Sweets
  • Happy Hours
    • Cocktails
    • Small Bites
  • Bar Notes
  • Home & Garden
  • About
  • Privacy Policy & Disclosure
  • Contact
You are here: Home / It's Summer / Ice Cream & Sorbet / Double Chocolate Ice Cream

Double Chocolate Ice Cream

The custard base for this double chocolate ice cream is made with cocoa powder and a little coffee. For some reason for which I have no scientific explanation, chocolate tastes more chocolate-y with the addition of coffee.

Double chocolate ice cream (homemade)

But I wanted my ice cream to be even more chocolate-y than that so I threw in chocolate shards. Not only did they heighten the chocolatiness of the ice cream, they also provided a good textural contrast. With every spoonful of creamy ice cream, you get bits of chocolate to grind with your teeth or leave to melt in your mouth.

Double Chocolate Ice Cream

Recipe by Connie Veneracion
Adapted from a recipe by Alton Brown, I incorporated Ina Garten’s recommendation to add a little coffee when making chocolate-based dessert. My own contribution is to throw in dark chocolate shards during the last five minutes of processing in the ice cream maker.
Prep Time 5 mins
Cook Time 10 mins
Churning, cooling chilling time 8 hrs 30 mins
Total Time 8 hrs 45 mins
Course Dessert, Snack
Cuisine International
Servings 8 cups
Double chocolate ice cream (homemade)
Print recipe

Equipment

  • Ice cream maker

Ingredients
  

  • ½ cup good quality unsweetened cocoa powder
  • 1 teaspoon instant coffee granules
  • 3 cups heavy cream
  • 1 cup full -fat milk
  • 8 egg yolks
  • 1 ⅛ cups white sugar
  • 1 pinch salt
  • ¼ cup chocolate shards (available in baking supply stores)

Instructions
 

  • Place the cocoa powder, coffee granules and two cups of cream in a sauce pan.
  • Over medium heat, with constant stirring, bring the mixture to a simmer.
  • Add the remaining cream and milk, stir and cook until simmering.
  • In a large bowl, mix the egg yolks and sugar until light-colored and smooth.
  • Temper the egg yolks. Pour about a third of the cream mixture slowly into the egg mixture, stirring briskly as you pour.
  • Pour the tempered egg yolks into the saucepan and mix.
  • Set the pan on the stove once more and cook, stirring constantly, until thickened and the mixture coats the back of a spoon.
  • Pour the cooked custard into a bowl and place a sheet of cling film directly over the entire surface. This prevents the formation of skin.
  • Cool the custard to room temperature then chill in the fridge for six hours.
  • Scrape the custard into the ice cream machine and process according to manufacturer's direction until you reach the desired consistency.
  • Add the chocolate shards and salt during the last five minutes of processing.
  • Serve the double chocolate ice cream immediately (soft serve stage) or freeze for a couple of hours for a firmer ice cream.

Notes

Updated from a recipe originally published in February 1, 2017
Keyword Chocolate, Ice Cream
More Ice Cream and Sorbet Recipes
Homemade strawberry ice cream

Strawberry Ice Cream

Coffee ice cream

Coffee Ice Cream

Published: May 31, 2021 • Last modified: September 16, 2021 ♥ Ice Cream & Sorbet, It's Summer, Sweets, Chocolate

This blog is moving. Go to Umami Days to update your bookmarks.

Previous Post: « Mashed Potatoes and Squash Mashed Potatoes and Squash
Next Post: Strawberry Ice Cream Homemade strawberry ice cream »
Baker’s Notes

Choux Pastry (Pâte à Choux)

Cook’s Notes
Farm chickens

Chicken 101

Fresh chicken in Cu Chi Market, Vietnam

Chicken Cuts and Buying Guide

Raw whole chicken

Avoid Salmonella and Campylobacter

Sidebar

Recycled Leftovers

Leftover Roast Turkey Farmer’s Pie

Leftover Roast Turkey Farmer’s Pie

Honey and sesame seed biscuits made from excess pie crust

Honey and Sesame Seed Biscuits

Recycling day-old bread into honey sesame toast

Honey Sesame Toast

Bacon and Ratatouille Pasta

Bacon and Ratatouille Pasta

Beef Brisket BBQ Salad

  • About
  • Privacy & Disclosure
  • Contact

Except for stock photos and blockquotes, everything © Renaissance.Mom. ALL RIGHTS RESERVED.