Nuclear Chocolate Ice Cream

Cocoa powder, dark chocolate, and a bit of instant espresso makes this rich and creamy chocolate ice cream an extraordinary treat.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 319 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 pinch salt
• 3 tablespoons unsweetened cocoa powder
• 2 cups milk
• 4 egg yolks
• 2 cups heavy whipping cream
• 1 teaspoon instant espresso powder
• 0.66666668653488 cup white sugar
• 3.5 ounces dark chocolate

Recipe Instructions

Step 1

Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.

Step 2

Beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. Beat until smooth. Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.

Step 3

Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.

Step 4

Remove saucepan from heat and stir melted chocolate into milk-egg mixture; transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight.

Step 5

Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. Freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.