Double Chocolate Ice Cream

Double Chocolate Ice Cream

"Cook time" is the combination of the cooking time for the custard and the actual processing in the ice cream machine.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 to 8
Author CASA Veneracion


  • 1/2 cup good quality unsweetened cocoa powder
  • 1 teaspoon instant coffee granules
  • 3 cups heavy cream
  • 1 cup full cream milk
  • 8 egg yolks
  • 1 and 1/8 cups white sugar
  • a pinch of salt
  • 2 tablespoons chocolate shards (available in baking supply stores)


  • Place the cocoa powder, coffee granules and two cups of cream in a sauce pan. Over medium heat, with constant stirring, bring the mixture to a simmer. Add the remaining cream and milk, stir and cook until simmering.
  • In a large bowl, mix the egg yolks and sugar until light-colored and smooth.
  • Temper the egg yolks. Pour about a third of the cream mixture slowly into the egg mixture, stirring briskly as you pour.
  • Pour the tempered egg yolks into the saucepan and mix.
  • Set the pan on the stove once more and cook, stirring constantly, until thickened and the mixture coats the back of a spoon.
  • Pour the cooked custard into a bowl and place a sheet of cling film directly over the entire surface. This prevents the formation of skin (see how to prevent skin from forming on custard).
  • Cool the custard to room temperature. Chill for six hours.
  • Scrape the custard into the ice cream machine and process according to manufacturer's direction until you reach the desired consistency (I use a Cuisinart Pure Indulgenceā„¢ 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker and processing took 35 minutes). Add the chocolate shards and salt during the last five minutes of processing.
  • Serve the double chocolate ice cream immediately (soft serve stage) or freeze for a couple of hours for a firmer ice cream.