Imagine a dessert so decadent, so rich, and so incredibly smooth that it transforms an ordinary moment into a luxurious chocolate experience. This isn't just any ice cream – this is a French-inspired Chocolate Truffle Ice Cream that promises to be your new obsession. Prepare to embark on a culinary journey that will elevate your dessert game and impress even the most discerning chocolate lovers with a homemade treat that rivals any gourmet ice cream shop.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 1 quart
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 oz bittersweet chocolate, chopped
- 4 large egg yolks
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture is hot but not boiling.
- While the cream mixture is heating, place the chopped bittersweet chocolate in a large heatproof bowl. Once the cream mixture is hot, pour it over the chocolate. Let it sit for a couple of minutes to allow the chocolate to soften.
- Stir the chocolate and cream mixture until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.
- In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add about one cup of the warm chocolate mixture to the egg yolks, whisking constantly to temper the yolks and prevent them from scrambling.
- Once the egg yolks are tempered, pour the mixture back into the saucepan with the remaining chocolate mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or a heat-resistant spatula, until the mixture thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
- Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
- Once cooled, cover the mixture and refrigerate for at least 4 hours, or overnight, to chill completely.
- After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- When ready to serve, scoop the chocolate truffle ice cream into bowls or cones and enjoy your homemade treat!
Tips
- Use high-quality bittersweet chocolate for the most intense and rich flavor. The better the chocolate, the more luxurious your ice cream will be.
- When tempering egg yolks, pour the hot cream mixture very slowly and whisk constantly to prevent scrambling. This ensures a smooth, silky texture.
- Make sure to chill the mixture thoroughly before churning – this helps develop deeper flavors and ensures a smoother consistency.
- For an extra indulgent touch, consider adding a pinch of sea salt to enhance the chocolate flavor or fold in some chopped chocolate chunks before the final freeze.
- If you don't have an ice cream maker, you can still make this recipe by placing the mixture in the freezer and stirring vigorously every 30 minutes to break up ice crystals.
- Allow the ice cream to sit at room temperature for 5-10 minutes before serving to achieve the perfect scooping consistency.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 6g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 220mg
