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Closeup of dark chocolate ice cream.

Double Dutch Dark Chocolate Ice Cream

Heather Smoke
The richest, creamiest, darkest chocolate ice cream made with double Dutch dark cocoa powder and dark chocolate.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 17 votes
Prep Time 20 minutes
Cook Time 10 minutes
Freeze Time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine American
Servings1 1/2 quarts (approximately)

Equipment

  • Ice Cream Maker

Ingredients
 

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • ¾ cup light or dark brown sugar, lightly packed
  • 2 tbsp granulated sugar
  • 6 tbsp double Dutch dark cocoa powder (or any Dutch-processed cocoa powder)
  • 5 large egg yolks
  • 1 tbsp instant espresso powder or instant coffee
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tsp vanilla extract
  • 3 oz good-quality dark chocolate, chopped
  • 1 tbsp good-quality bourbon, optional

Instructions
 

  • In a saucepan, whisk together the cream, milk, brown sugar, granulated sugar, cocoa powder, egg yolks, espresso powder and salt. The mixture will look lumpy, but it will smooth out as you cook it.
  • Over medium heat, warm the custard while whisking constantly, just until it begins to steam and is barely bubbling around the edges. Don't let it come to a boil.
  • Remove from the heat and whisk in the vanilla and the chopped chocolate until smooth. Pour the custard into a blender (or use an immersion blender) and blend for 30 seconds to ensure all the cocoa powder is broken down for a very smooth texture. Cover the bowl of custard, with plastic wrap resting right against the surface of the custard, and refrigerate until well chilled, preferably overnight.
  • Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, until it has a soft-serve consistency. During the last minute of churning, add the bourbon.
  • Scrape the ice cream into a lidded container and freeze until firm, at least 8-10 hours.

Notes

Note that the yield can depend on your brand of ice cream maker, how fast you churn your ice cream, and how long you churn it.  All of these factors affect the amount of air that's incorporated into the ice cream, giving it volume.
Keyword Chocolate Ice Cream, Dark Chocolate, Frozen Custard
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