Death by Chocolate Ice Cream

Chocolate fudge swirled in chocolate custard ice cream

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare an ice bath. Place a metal bowl and strainer in the ice bath. Place your ice cream container in the freezer to pre-chill.

Step 2

Prepare the melted chocolate. I recommend using a double boiler set on medium low heat to gently melt the chocolate. Continue onto the next step while the chocolate is melting.

Step 3

In a separate bowl, whisk the egg yolks with 67g sugar until well blended.

Step 4

In a medium saucepan, heat the milk, cream, 133g sugar, cocoa powder, salt and vanilla over medium heat, stirring occasionally until the mixture begins to steam, about five minutes. Stir in the melted chocolate.

Step 5

Remove the cream mixture from the heat. Temper the egg yolks by slowly whisking one ladleful of warm mixture into the eggs until fully blended. Repeat until about half the warm mixture is blended into the eggs. Slowly whisk the egg mixture back into the warm cream. Continue heating the mixture to 170-175ºF, then immediately strain the mixture into the bowl set in the ice bath. Allow to cool to room temperature, stirring often. Cover (ideally, press plastic wrap against surface of custard) and refrigerate until chilled.

Step 6

Heat the cream, butter, and sugars in a small saucepan over low heat. Bring to a boil and simmer for 2 minutes until sugar dissolves, about 2 minutes. Remove from heat and stir in the chocolate chips. Let stand for 3 minutes before stirring completely smooth. Stir in the salt and vanilla. Let mixture cool to room temperature before using. Fudge can be stored in the fridge for two days, but bring to room temperature before using.

Step 7

Freeze the custard in an ice cream machine. When ready, transfer the custard to the chilled ice cream container in layers, adding some fudge between each layer. Swirl with a knife or chopstick. Chill in freezer for several hours before serving.