How Do I Prepare Belgian Chocolate Ice Cream Recipe?

Calling all chocolate lovers! This simple, rich, and creamy Belgian chocolate ice cream recipe is perfect for ice cream sandwiches, milkshakes, and chocolate sauce. Whether you're a seasoned cook or a beginner, you'll find this recipe straightforward and satisfying. Follow these steps for a delicious and decadent dessert that will leave you craving more.

The Game Plan

For the best results, the ice cream base can be prepared up to 2 days in advance. It will need to rest in the freezer for 3 to 4 hours after churning, unless you're looking for a soft serve consistency. This recipe guarantees a silky texture every time, so you can whip up a batch in no time!

Ingredients

Heavy cream Milk Cocoa powder Unsweetened cocoa powder Dark chocolate, chopped Egg yolks Sugar Vanilla extract (optional)

Instructions

Step 1: Prepare the Ice Water Bath

To prevent the egg mixture from curdling, prepare an ice water bath. Fill a large bowl halfway with ice and water and set aside. Place a fine-mesh strainer over a large heatproof bowl and also set it aside.

Step 2: Combine and Simmer

In a large saucepan, combine the cream and milk. Heat the mixture over medium heat until it comes to a simmer. Remove from heat and whisk in the cocoa powder until fully incorporated. Then add the chopped chocolate and whisk until smooth. Set this mixture aside while you prepare the egg yolk mixture.

Step 3: Prepare the Egg Yolk Mixture

In a large bowl, whisk the egg yolks until they are smooth. Gradually add the sugar, whisking continuously until the mixture becomes pale yellow and thickened. This should take about 3 minutes.

Step 4: Combine and Cook

Pour about a quarter of the chocolate mixture into the egg yolk mixture, whisking constantly. Then pour this combined mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, for about 5 minutes until it thickens slightly and coats the back of a spoon. The mixture should leave a slight indentation on the spoon when tested with your finger.

Step 5: Strain and Cool

Transfer the mixture to a fine-mesh strainer and strain into a large heatproof bowl. Stir in vanilla extract if using. Place the bowl over the ice bath and let it cool to room temperature, which should take about 15 to 20 minutes.

Step 6: Chill and Freeze

Cover the bowl and place it in the refrigerator until it is completely chilled, which will take at least 3 hours or overnight. Then, churn the ice cream according to your ice cream maker’s instructions. The resulting ice cream can be stored in an airtight container in the freezer for up to 1 week.

Tips for Perfect Ice Cream

For a richer flavor, use high-quality dark chocolate and cocoa powder. Prepare the base a day ahead to allow the flavors to meld together thoroughly. For a soft serve texture, chime after the ice cream is set and let it partially thaw before serving.

Conclusion

This Belgian chocolate ice cream recipe is a winning choice for anyone who loves a rich and creamy treat. Whether you're hosting a dessert party or just craving something delicious, this ice cream is sure to please. Dive into the preparation and enjoy the results!