Double Chocolate Ice Cream

Sure! Here is a full-length, detailed recipe (over 600 words) for **Double Chocolate Ice Cream**, made to delight any chocolate lover with its intense flavor and creamy texture.

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# Double Chocolate Ice Cream

**A Lusciously Creamy, Rich Treat Packed with Deep Chocolate Flavor**

If you’re a fan of bold chocolate flavor and luxurious texture, this Double Chocolate Ice Cream will become your new go-to dessert. It’s made with both unsweetened cocoa powder and melted chocolate, creating layers of intense chocolate taste. The custard-style base adds a creamy mouthfeel, while optional chocolate chunks or fudge swirls take it to the next level. This is chocolate ice cream done right—silky, indulgent, and unforgettable.

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## Ingredients

**Custard Base:**

* 2 cups heavy cream

* 1 cup whole milk

* ¾ cup granulated sugar (divided)

* ½ cup unsweetened Dutch-processed cocoa powder

* 5 large egg yolks

* Pinch of salt

* 1 teaspoon pure vanilla extract

**Chocolate Additions:**

* 5 oz semisweet or bittersweet chocolate (60–70% cocoa), finely chopped

* Optional: ½ cup mini chocolate chips or chopped dark chocolate (for mix-ins)

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## Equipment Needed

* Medium saucepan

* Mixing bowls

* Whisk

* Fine mesh strainer

* Ice cream maker

* Spatula

* Food thermometer (recommended)

* Airtight container for freezing

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## Instructions

### Step 1: Make the Chocolate Cream Base

1. In a medium saucepan, whisk together **1 cup heavy cream**, **cocoa powder**, and **½ cup of the sugar**.

2. Heat over medium heat, whisking frequently, until the mixture is fully blended and starts to steam. Do not boil.

3. Add the chopped chocolate and stir until completely melted and smooth.

4. Stir in the remaining **1 cup of heavy cream** and **1 cup of milk**. Remove from heat and set aside.

### Step 2: Temper the Egg Yolks

1. In a separate mixing bowl, whisk the **egg yolks** with the remaining **¼ cup of sugar** until pale and slightly thickened.

2. Slowly pour about ½ cup of the warm chocolate mixture into the egg yolks while whisking continuously to avoid curdling the eggs.

3. Gradually add another ½ cup of the warm mixture to the egg yolks, whisking constantly.

4. Pour the tempered egg yolk mixture back into the saucepan with the rest of the chocolate base.

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### Step 3: Cook the Custard

1. Return the saucepan to medium-low heat and stir constantly with a spatula, scraping the bottom to prevent sticking.

2. Cook until the custard thickens and reaches **170–175°F (77–80°C)**. It should coat the back of a spoon.

3. Remove from heat immediately and strain through a fine mesh sieve into a clean bowl to remove any bits of cooked egg.

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### Step 4: Chill the Mixture

1. Stir in the **vanilla extract** and a pinch of salt.

2. Let the custard cool to room temperature for 20–30 minutes.

3. Cover the surface of the custard directly with plastic wrap and refrigerate for at least **4 hours**, or preferably overnight, to chill completely and let the flavors develop.

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### Step 5: Churn the Ice Cream

1. Once the custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.

2. In the final 5 minutes of churning, you can add the optional **chocolate chips** or **chunks** if you like added texture.

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### Step 6: Freeze and Set

1. Transfer the churned ice cream (which will be soft-serve consistency) into a freezer-safe container.

2. Press parchment or wax paper on the surface to prevent ice crystals, then seal with a lid.

3. Freeze for at least **4–6 hours**, or until firm and scoopable.

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## Tips & Variations

* **For Extra Depth**: Add 1 teaspoon of espresso powder to enhance the chocolate flavor.

* **Boozy Twist**: Mix in 1 tablespoon of bourbon or Kahlua after churning to add warmth and complexity.

* **Fudge Swirl**: Gently fold in ribbons of hot fudge sauce during the transfer to the container.

* **Serving Idea**: Top with whipped cream, shaved chocolate, or fresh berries for a complete dessert.

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## Final Thoughts

This Double Chocolate Ice Cream is more than just a dessert—it’s an experience. Its luxurious texture comes from the custard base, while the bold chocolate flavor results from the dynamic duo of cocoa powder and melted chocolate. It’s an ideal choice for celebrations or cozy nights in and pairs perfectly with brownies, cakes, or simply a spoon. Once you try homemade chocolate ice cream at this level, you’ll never go back to store-bought.

Would you like a printable version or tips for making it dairy-free or lower sugar?