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Lady Maria

Ultimate French Silk Chocolate Ice Cream

Indulge in the ultimate chocolate experience with this luxurious French Silk Chocolate Ice Cream. This decadent recipe combines the richness of French silk pie with the cool, creamy delight of homemade ice cream, resulting in an intensely flavorful and irresistibly smooth dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Dessert
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup 150g
  • 6 large egg yolks
  • ¼ cup 20g
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Equipment

  • medium saucepan
  • heatproof bowl
  • whisk
  • Spatula or wooden spoon
  • measuring cups and spoons
  • Ice cream maker
  • Airtight container
  • Plastic wrap
  • Refrigerator
  • Freezer

Method
 

  1. Place the finely chopped bittersweet chocolate and cocoa powder in a heatproof bowl. Set aside.
  2. In a medium saucepan, combine 1 ½ cups (360ml) of the heavy cream and the whole milk. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling. Watch carefully!
  3. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened (2-3 minutes). The mixture should ribbon when you lift the whisk.
  4. Slowly drizzle a small amount (about ¼ cup) of the hot cream mixture into the egg yolk mixture, whisking constantly. Repeat this process two more times, adding a little more hot cream each time to temper the eggs.
  5. Pour the warmed egg yolk mixture into the saucepan with the remaining hot cream mixture.
  6. Cook over medium-low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon (5-8 minutes). The custard is ready when you can run your finger across the back of the spoon and the line remains distinct. Be patient!
  7. Immediately pour the hot custard over the prepared chocolate and cocoa powder. Let it sit for a minute to melt the chocolate.
  8. Whisk the mixture until the chocolate is completely melted and the custard is smooth and glossy.
  9. Stir in the remaining ½ cup (120ml) of heavy cream, vanilla extract, and salt.
  10. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
  11. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions (20-30 minutes). The ice cream is ready when it has a soft-serve consistency.
  12. Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden completely.
  13. Scoop and serve your Luxurious French Silk Chocolate Ice Cream! Garnish with chocolate shavings, whipped cream, or fresh berries, if desired.

Notes

For the best flavor, use high-quality bittersweet chocolate with around 70% cacao. Chilling the custard overnight is crucial for a smooth and creamy texture. If you don't have Dutch-processed cocoa powder, regular unsweetened cocoa powder can be used, but the flavor will be slightly different. Store the ice cream in an airtight container in the freezer for up to 2 weeks. Add chocolate chunks, espresso powder, mint extract, nuts, or a salted caramel swirl for variations.