Bittersweet Chocolate Ice Cream

Here is a full, detailed recipe for **Bittersweet Chocolate Ice Cream**, extending beyond 600 words, perfect for true chocolate lovers who crave a deep, rich, and indulgent frozen treat.

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## **Bittersweet Chocolate Ice Cream**

**Subtitle:** *A dark, velvety, and sophisticated chocolate ice cream made with real bittersweet chocolate for an intense cocoa experience.*

Bittersweet chocolate ice cream is not your average chocolate dessert—it’s rich, complex, and luxurious. Perfect for those who prefer their chocolate dark and indulgent, this homemade ice cream is crafted with premium bittersweet chocolate and a classic custard base for maximum creaminess. The result is a smooth, scoopable frozen treat that satisfies every cocoa craving with depth and elegance.

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### **Ingredients** *(Makes about 1 quart)*

* 1 ½ cups (360 ml) whole milk

* 1 ½ cups (360 ml) heavy cream

* 4 oz (113 g) bittersweet chocolate (60–70% cacao), finely chopped

* ¾ cup (150 g) granulated sugar, divided

* 5 large egg yolks

* ⅓ cup (30 g) unsweetened Dutch-processed cocoa powder

* 1 teaspoon vanilla extract

* Pinch of sea salt

* Optional: 1 tablespoon espresso powder (to enhance the chocolate flavor)

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### **Instructions**

#### **Step 1: Prepare the Chocolate Base**

Begin by finely chopping the bittersweet chocolate and setting it aside in a heatproof bowl. Using high-quality chocolate is key—look for one with a cocoa content between 60% and 70% for the ideal balance of sweetness and depth.

In a medium saucepan, combine the milk, cocoa powder, and half of the sugar. Heat the mixture over medium heat, whisking continuously, until it begins to steam but does not boil. This will activate the cocoa powder and help the sugar dissolve.

Remove the pan from the heat and pour the hot cocoa mixture over the chopped bittersweet chocolate. Let it sit for 1–2 minutes to soften the chocolate, then whisk until the mixture is completely smooth and glossy. Set aside.

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#### **Step 2: Prepare the Custard**

In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and thick—this takes about 1–2 minutes. This step is important to help the yolks integrate smoothly into the hot base.

Return the saucepan to medium heat and pour in the heavy cream. Heat until warm but not boiling.

Now, **temper the eggs**: slowly drizzle about ½ cup of the hot cream into the yolk mixture, whisking constantly to avoid scrambling. Gradually pour the tempered yolks back into the saucepan with the remaining cream and stir constantly with a heatproof spatula.

Cook over medium heat, stirring gently but constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Do not let it boil.

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#### **Step 3: Combine and Chill**

Once the custard is ready, pour it through a fine-mesh sieve into the bowl with your chocolate mixture. Stir well to combine everything into one luscious chocolate base.

Add the vanilla extract, salt, and espresso powder if using, then stir until fully incorporated.

Let the mixture cool to room temperature, then cover the bowl and refrigerate for at least 4 hours—or ideally overnight. Chilling the base thoroughly ensures a smoother texture when churning.

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#### **Step 4: Churn the Ice Cream**

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20–25 minutes, depending on your machine.

The ice cream should reach a soft-serve consistency. At this stage, you can fold in extras like shaved chocolate, cocoa nibs, or crushed chocolate cookies if you want to add texture.

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#### **Step 5: Freeze and Serve**

Transfer the churned ice cream to a freezer-safe container. Press plastic wrap or parchment paper directly against the surface to prevent ice crystals from forming.

Freeze for at least 4 hours to allow it to firm up.

Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly and make scooping easier.

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### **Serving Suggestions**

* Serve in a waffle cone for classic nostalgia.

* Add a drizzle of warm salted caramel or raspberry sauce.

* Pair with red wine or espresso for a grown-up dessert.

* Use it as a base for a decadent chocolate milkshake.

* Sandwich between chocolate cookies for a rich ice cream sandwich.

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### **Tips & Variations**

* **Dairy-Free Option**: Substitute coconut milk and coconut cream for the dairy, and use a dairy-free chocolate.

* **Liqueur Twist**: Add a tablespoon of coffee liqueur or dark rum before churning for a boozy kick.

* **Texture Boost**: Stir in chopped almonds, hazelnuts, or swirls of ganache post-churning for crunch and contrast.

* **Extra Dark**: Use chocolate above 70% cocoa and reduce the sugar slightly for a more intense bitter chocolate profile.

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### **Conclusion**

Bittersweet Chocolate Ice Cream is a sophisticated dessert that caters to true chocolate aficionados. With its creamy custard base, real melted chocolate, and the option to elevate it with espresso or liqueur, it’s far more than a scoop of frozen dessert—it’s a full sensory experience. Whether enjoyed on its own or as part of an elaborate dessert, this recipe will satisfy the deepest chocolate cravings.

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