Creamy chocolate ice-cream with dark chocolate sauce
This creamy chocolate ice cream, made with light sour cream and rich dark chocolate, is paired with a glossy dark chocolate sauce for a luxurious dessert experience. Perfect for indulging chocolate lovers, it combines smoothness and depth for a delightful treat.
Cook time 20 min
Prep time 50 min
Ingredients:
1/2 cup light sour cream1/3 cup dark chocolate
1/3 cup dry cocoa powder
4 yolks
1/2 cup sugar
2 tsp brown sugar
Indulge in a truly decadent dessert with this creamy chocolate ice-cream served alongside a rich dark chocolate sauce. This recipe combines the depth of dark chocolate, the smoothness of sour cream, and a hint of brown sugar to create an unforgettable treat that will satisfy any chocolate lover’s cravings. Perfect for a special occasion or a delightful weekend indulgence!
Instructions:
- In a medium mixing bowl, whisk the egg yolks together until they become slightly thickened and pale in color. Gradually add the white sugar and continue to whisk until the mixture becomes smooth and creamy.
- In a small saucepan, heat the sour cream over medium heat until it begins to steam but not boil. Remove from heat.
- Gradually add the warmed sour cream to the egg yolk mixture, whisking continuously to ensure the eggs do not curdle.
- Return the egg and sour cream mixture back to the saucepan.
- Add the chopped dark chocolate to the pan, stirring constantly until the chocolate is fully melted and well combined.
- Sift the dry cocoa powder into the saucepan and whisk until completely blended.
- Place the saucepan over medium-low heat, stirring constantly. Cook the mixture until it thickens enough to coat the back of a spoon (reaching about 170°F or 77°C if using a candy thermometer). Be careful not to let it boil.
- Once thickened, remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any lumps.
- Allow the custard to cool at room temperature, stirring occasionally to prevent a skin from forming. Once cooled, cover the mixture with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent skin formation.
- Refrigerate the custard for at least 2 hours, or until thoroughly chilled.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Cover the surface with plastic wrap or parchment paper and freeze for at least 4 hours, or until firm.
- In a small saucepan, melt the remaining chopped dark chocolate and the brown sugar over low heat, stirring constantly until smooth and glossy. If it seems too thick, add a splash of cream or milk to reach your desired consistency.
- When ready to serve, scoop the creamy chocolate ice cream into bowls or cones.
- Drizzle generously with the warm dark chocolate sauce.
Enjoy your homemade creamy chocolate ice-cream drizzled with lush, velvety dark chocolate sauce. This exquisite dessert promises to be a crowd-pleaser, leaving everyone asking for more. Share with friends and family, or simply treat yourself to a luxurious experience. Bon Appétit!
Creamy chocolate ice-cream with dark chocolate sauce FAQ:
Churning the ice cream usually takes about 20-25 minutes in an ice cream maker until it reaches a soft-serve consistency.
Store leftover ice cream in an airtight container in the freezer. It will stay fresh for about 2-3 weeks. For optimal texture, cover the surface with plastic wrap before sealing.
Yes, you can substitute semisweet or milk chocolate for the dark chocolate, but this will alter the flavor and sweetness of the final product. Adjust the sugar accordingly if using milk chocolate, as it’s typically sweeter.
If the custard does not thicken, it may not have reached the correct temperature. Make sure to cook it over medium-low heat and stir consistently until it coats the back of a spoon. If it’s still too runny, you can reheat it slightly while stirring.
Yes, you can substitute light sour cream with Greek yogurt for a similar tanginess or use whipped cream for a richer taste, but this will change the texture and flavor balance.
Tips:
- Use high-quality dark chocolate.: Select a good-quality dark chocolate with at least 70% cocoa content to ensure a rich, intense flavor.
- Chill the mixture thoroughly.: For a smooth texture, ensure the ice-cream mix is completely chilled before churning it in the ice-cream maker.
- Temper the eggs properly.: When combining the hot chocolate mixture with the egg yolks, add a small amount of the hot mixture to the yolks first to temper them, preventing curdling.
- Use Dutch-process cocoa powder.: Opt for Dutch-process cocoa powder for a richer and smoother chocolate flavor in your ice-cream.
- Store in an airtight container.: After churning, transfer the ice-cream to an airtight container to prevent ice crystals from forming and to maintain its creamy texture.
Nutrition per serving
6 ServingsCalories 150kcal
Protein 5g
Carbohydrates 30g
Fiber 4.44g
Sugar 20g
Fat 12g
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