Deep Dark Chocolate Ice Cream
Makes 1 quart
  • 2½ cups whole milk
  • 1½ cups heavy whipping cream
  • ½ cup (100 grams) granulated sugar
  • ½ cup (43 grams) unsweetened cocoa powder
  • ½ cup (85 grams) chopped 60% cacao bittersweet chocolate
  • 2 tablespoons light corn syrup
  • ½ teaspoon (1.5 grams) kosher salt
  • 4 large egg yolks
  • 2 tablespoons (16 grams) cornstarch
  1. In a heavy 4-quart saucepan, combine milk, cream, sugar, cocoa, chocolate, corn syrup, and salt. Bring to a simmer. In a large bowl, whisk together egg yolks and cornstarch. Add about ½ cup hot milk mixture to egg mixture, whisking constantly. Add egg mixture to remaining hot milk mixture, whisking to combine. Cook, whisking constantly, until mixture coats the back of a spoon, 7 to 8 minutes. Remove from heat, and let cool for 10 minutes. Cover and refrigerate for at least 4 hours or overnight.
  2. Pour mixture into a gel-type countertop freezer. Freeze according to manufacturer’s instructions. (Ice cream will be soft.)
  3. Line a 2-inch-deep 10x8-inch baking pan with parchment paper. Spread ice cream into pan. Cover with plastic wrap, and freeze for at least 8 hours or overnight.
  4. Using a 2½-inch round cutter, cut rounds, and place between prepared cookies. Wrap each sandwich in plastic wrap, and freeze.
Pro tip: Spread ice cream into a parchment-lined baking pan, and freeze for at least 8 hours. Cut ice cream using a round cutter, and place on cookies for picture perfect ice cream sandwiches.
Recipe by Bake from Scratch at