Ingredients
Equipment
Method
- Step 1: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, cocoa powder, and a pinch of salt. Heat over medium heat, stirring until the mixture is smooth and the sugar is dissolved.
- Step 2: In a separate bowl, whisk the eggs. Gradually add a small amount of the warm chocolate mixture to the eggs, whisking continuously to temper them. Then slowly pour the egg mixture back into the saucepan, stirring constantly.
- Step 3: Continue to cook the mixture over low heat until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract and melted dark chocolate until fully combined.
- Step 4: Allow the mixture to cool to room temperature. Once cooled, fold in the chocolate chips.
- Step 5: Line a loaf pan with plastic wrap, leaving enough overhang to cover the top. Pour the chocolate ice cream mixture into the prepared pan, smoothing the top with a spatula.
- Step 6: Cover the top with the overhanging plastic wrap and freeze for at least 6 hours or until firm.
- Step 7: To serve, carefully remove the ice cream log from the pan by lifting the plastic wrap. Slice into logs and garnish with chocolate shavings if desired. Enjoy!
Notes
To store your delicious creation, keep it wrapped tightly in plastic wrap and place it in the freezer. It should stay fresh for up to 2 weeks.