Ingredients
Custard Base
- 4 large egg yolks
- 1 cup granulated sugar, divided
- 2 cups whole milk
- 2 cups heavy cream
- 1-2 Tablespoons vanilla extract
- Pinch of salt
Chocolate Mix-In
- 6-8 oz. good quality dark chocolate, chopped
- 2 teaspoons butter
Instructions
- Temper the eggs: In a mixing bowl, whisk together the egg yolks and 1/4 cup of the sugar. Heat the whole milk in a saucepan over medium heat until it reaches 165°F, being careful not to boil. Slowly drizzle about one cup of the hot milk into the egg yolk mixture while whisking constantly to prevent curdling. Then, pour this egg mixture back into the saucepan with the remaining sugar and heat again to 165°F, stirring constantly until the mixture thickens enough to coat the back of a spoon.
- Combine ice cream base: In a large bowl or measuring cup, whisk together the tempered egg mixture, heavy cream, vanilla extract, and a pinch of salt until smooth and well combined.
- Chill the mixture: Refrigerate the combined liquid base until it is very cold, roughly 4 hours or overnight for best results.
- Prepare chocolate: Just before churning, combine the chopped dark chocolate and butter in a saucepan over medium-low heat. Stir frequently until the chocolate melts and becomes smooth. Pour the melted chocolate into a small resealable plastic bag, seal the end, and keep the bag in a glass of warm water until you are ready to use it.
- Churn ice cream: Begin churning the chilled ice cream mixture in your 2-quart ice cream maker (such as a KitchenAid attachment) while it is running. Churn for about 25-30 minutes or until the ice cream thickens and the mixer slows down.
- Drizzle chocolate: During the last few minutes of churning, cut a small opening at the sealed end of the chocolate-filled bag and drizzle the warm melted chocolate slowly into the ice cream as it churns to create characteristic chocolate ribbons.
- Transfer and freeze: Use a rubber spatula to scrape the freshly churned ice cream into an airtight container, spreading it evenly. Freeze for several hours to allow the ice cream to firm up before serving.
Notes
- Adjust the quantity of ingredients if using an ice cream maker of a different capacity than 2 quarts.
- For a smoother custard base, pass the tempered egg mixture through a fine mesh sieve or cheesecloth to remove any curdled bits before combining with cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Italian
