Nuclear Chocolate Ice Cream recipe

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Ingredients

2 cups milk
⅔ cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 pinch salt
4 egg yolks
3 ½ ounces dark chocolate
2 cups heavy whipping cream
1 teaspoon vanilla extract

Nutrition Info

319.1 calories
carbohydrate: 24 g
cholesterol: 151.5 mg
fat: 23.8 g
fiber: 1.2 g
protein: 4.5 g
saturatedFat: 12.9 g
servingSize: -
sodium: 42.3 mg
sugar: 20.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

  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.

  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.

Recipe Yield

10 servings

Recipe Note

This is the most chocolate, most rich, densest, custard-style ice cream ever devised. It's spiked with coffee flavor and with such a powerful taste, it earns the name Nuclear.

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