I’m an ice cream fiend, and even though chocolate isn’t my favorite ice cream flavor, I’m a big fan of the Baked version. It’s super chocolate-y, creamy, utterly delicious.
I meant to swap out some of the cocoa powder for black cocoa powder, but I think I’m glad I didn’t – it’s pretty deeply chocolate already. And I added in dark chocolate chunks for a little texture.
The only change I made outside of the chocolate chunks was in the method – I never make ice cream base stove-top anymore, opting instead to cook it sous vide so I don’t have to deal with straining out any overcooked eggs. It comes out perfect every time, and is the lazy cook’s dream since it takes virtually no effort at all.
I served the ice cream for dessert last weekend, when we had a chef friend over for dinner. Even though I hadn’t made this before, I was confident it was going to be a hit, because a) chocolate ice cream and b) Baked recipes are mostly bulletproof. I was right – he loved it.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Dark Chocolate Ice Cream (Baked: New Frontiers in Baking, p. 178)
BAKED’s ice cream recipes really are the best– they’ve been my favorite, even though I’ve tried Ample Hills, Jeni’s, David Lebovitz, and Bi-Rite. I do recommend the black cocoa, but yes, it is so rich regardless!