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Chocolate Ice Cream for Ice Cream Sandwich Cookies
Recipe Summary
Yield: Makes 1 quart
Ingredients
Ingredient Checklist
2 cups heavy cream
1 cup milk
1 1/4 cups sugar
8 large egg yolks
12 ounces dark chocolate, chopped
Gallery
Chocolate Ice Cream for Ice Cream Sandwich Cookies
Recipe Summary
Yield: Makes 1 quart
Gallery
Chocolate Ice Cream for Ice Cream Sandwich Cookies
Chocolate Ice Cream for Ice Cream Sandwich Cookies
Chocolate Ice Cream for Ice Cream Sandwich Cookies
Recipe Summary
Yield: Makes 1 quart
Recipe Summary
Yield: Makes 1 quart
Yield: Makes 1 quart
Makes 1 quart
Ingredients
Ingredients
- 2 cups heavy cream
- 1 cup milk
- 1 1/4 cups sugar
- 8 large egg yolks
- 12 ounces dark chocolate, chopped
Directions
Place heavy cream, milk, and 1/2 cup plus 2 tablespoons sugar in a medium saucepan and bring to a boil over medium-high heat. Remove from heat; set aside.
Prepare an ice-water bath and set aside. In a medium bowl, whisk together egg yolks and remaining 1/2 cup plus 2 tablespoons sugar until well combined. Whisking constantly, slowly add 1/3 of the hot cream mixture to the egg yolk mixture. Slowly whisk egg yolk mixture into saucepan with remaining cream mixture until well combined. Add chocolate and continue whisking until chocolate is melted and well combined.
Strain mixture through a fine mesh sieve into a medium bowl set over ice-water bath. When cool, transfer mixture to a refrigerator until chilled, at least 8 hours and up to overnight.
Transfer mixture to an ice cream maker and prepare according to manufacturers’ instructions. Keep ice cream frozen until ready to use.
Reviews (4)
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4 Ratings
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Reviews (4)
Add Rating & Review
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
2
Add Rating & Review
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
2
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
2
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
2
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 1
- 2 star values:
- 1
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
06/22/2011
I was really disappointed with this recipe. It smelled and tasted great before freezing. Once it was actually ice cream, the texture was incredibly, inedibly grainy. I was looking around online and apparently chocolate can get grainy from too fast changes in temperature. Other recipes have you melt the chocolate separately. Perhaps melting it directly in the hot cream and egg is the problem. Or I guess it could be my ice cream maker made it too cold too quickly. Anyway, it turned out poorly.
Martha Stewart Member
Rating: Unrated
07/28/2008
besides that, if you use farm fresh eggs from a reputable source, you don't have much to worry about.
Martha Stewart Member
Rating: Unrated
07/25/2008
It should be fine. The eggs are tempered with the hot cream, and the hot cream is boiling (212degrees farenheit), anything over 141 degrees farenheit will kill off most bacteria including salmonella
Martha Stewart Member
Rating: Unrated
07/24/2008
This recipe does not cook the eggs, therefore it is not pasteurized and could get you sick. I recommend using pasteurized yolks if you plan on making this recipe.
Martha Stewart Member
Rating: Unrated
06/22/2011
I was really disappointed with this recipe. It smelled and tasted great before freezing. Once it was actually ice cream, the texture was incredibly, inedibly grainy. I was looking around online and apparently chocolate can get grainy from too fast changes in temperature. Other recipes have you melt the chocolate separately. Perhaps melting it directly in the hot cream and egg is the problem. Or I guess it could be my ice cream maker made it too cold too quickly. Anyway, it turned out poorly.
Rating: Unrated
Rating: Unrated
07/28/2008
besides that, if you use farm fresh eggs from a reputable source, you don't have much to worry about.
Rating: Unrated
07/25/2008
It should be fine. The eggs are tempered with the hot cream, and the hot cream is boiling (212degrees farenheit), anything over 141 degrees farenheit will kill off most bacteria including salmonella
Rating: Unrated
07/24/2008
This recipe does not cook the eggs, therefore it is not pasteurized and could get you sick. I recommend using pasteurized yolks if you plan on making this recipe.
All Reviews for Chocolate Ice Cream for Ice Cream Sandwich Cookies
- of Reviews
Reviews:
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All Reviews for Chocolate Ice Cream for Ice Cream Sandwich Cookies
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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