Chocolate Truffle Ice Cream
Using eggs yolks makes this ice cream so rich and creamy, you’d swear you were eating a frozen chocolate truffle. The creamiest and richest ice creams are the ones made with eggs (the magic number seems to be 6 eggs!). Ice Cream has only a few ingredients, yet it tastes so amazing…how is that possible??
The Ice Cream Formula (and why it tastes so good!):
- Fats (from the cream & eggs) – add a rich flavor, create a smooth and creamy texture, coats the palate as it melts in your mouth making the taste last longer (and thus slower to melt).
- Milk solids (its not-fat component) – contributes to flavor, improves texture by trapping air bubbles which keeps the ice cream light and fluffy.
- Sugar – obviously adds sweetness, but it also contributes to lowering the freezing point so the ice cream is scoopable – and not rock hard.
Extra Benefit of Eggs in Ice Cream: They acts as an emulsifier, keeping the fats and liquids combined together. By creating this creamy thick consistency, only small ice crystals can form (smaller is better), making the texture almost ‘chewy’.
Heat the custard mixture slowly, otherwise the eggs will curdle if they get too hot too fast. You’ll know the custard is thick enough when it coats the back of a wooden spoon.
Add the finely chopped chocolate, and stir until smooth. Once everything has been added, pour the mixture into another bowl and place it in the fridge to chill for about an hour.
Check the temperature of the custard after 40 minutes, once the mixture is cool you can pour it into the ice cream maker. Don’t leave the mixture in the fridge longer than an hour, or it will start to set up.
Chocolate Truffle Ice Cream
- 1 cup whole milk
- ½ cup sugar
- 6 egg yolks
- 6 oz dark chocolate finely chopped
- 1 ¾ cups heavy cream
- 2 tsp vanilla
- In saucepan combine the milk, sugar and yolks. Stirring constantly, cook the custard over medium heat until mixture is thick and coats the back of a wooden spoon, about 7 minutes.
- Whisk in the chocolate, stirring for about 1 minute until completely smooth. Add cream and vanilla, stirring again until smooth. Pour into a bowl, cover and chill in fridge for 1 hour, or until cool.
- Pour into ice cream maker and allow to churn until thick, about 15-25 minutes. Scoop into a container, seal and freeze until firm, about 1-2 hours.
If the eggs curdled at while cooking it was because the mixture was too hot. To fix, pour mixture through a mesh strainer. Then use a food processor or blender to smooth.
This sounds so tasty!
Sounds tasty but since I don’t have an ice cream maker, I can’t make it.
Actually, Lois, you can make this without an ice cream maker, but it’s a little more complicated. Just don’t add the cream to the chocolate custard. I usually stand the saucepan of custard in a sink partially filled with cold water, to cool it faster. Once the custard is cooled, whip the heavy cream until soft peaks form, then fold in the custard. Place the bowl in the freezer for 1/2 an hour, then beat the contents again. Repeat the freezing and beating at least two more times. You’ll know your ice-cream is ready for the final step of firming up in the freezer when it’s the consistency of soft-serve ice cream. Enjoy.
I am so happy to find this recipe – ice cream is about my favorite food, and eating Paleo has been a problem for me in finding a really great ice cream recipe. I tried this recipe immediately after I saw it, and I am astounded because it actually tastes like real ice cream, and the consistency stays softer than anything else I have tried – sure it must be the 6 egg yolks. I used Almond Milk, and coconut palm sugar with a couple packets of Stevia, and the sweetness was perfect. Thank you so much for sharing.
Awesome! So glad you liked it! Thanks for sharing with us your substituting tips – that really helps those who are trying to cut back on sugar. Have a great day!
Not having any milk/heavy cream, plus no real sugar, plus no dark chocolate, I was Still “inspired” to make a vanilla version with 101-bourbon, and golden raisins. I need to find a milk-substitute I can “scald”, like milk, but the nut-milks (–I used Almond-milk) don’t seem to be “scaldable.” thereby getting more bite/thickness of my pre-frozen mixture. i used 6 yokes, but had allowed some egg-white from one of the 6 eggs. I used 3 level tablespoons of tapioca powder, mixing almond-milk, egg yokes, Splenda, in with an electric-mixer. I let the mixture set for 5 minutes like you’d do if you were making tapioca-pudding. I then slowly heated the mixture in a small saucepan under medium-heat, bringing it up to a coating of my wooden spoon and a rolling boil while stiring constantly. I turned it off, and let the heated soft custard cool in my refrig. for 20 minutes or so. I have a frozen-element churning ice-cream-maker, so I assembled the churn, poured my cooled custard through the churn, added the bourbon-raisin-mixture, added a tablespoon of vanilla extract, set my timer for 20 minutes, and started the churn. I got it to the “soft-frozen” stage, with it looking like it was about to separate, but it didn’t, and it did “disappear” quickly–a qualified success. The recipe was a wonderful base for any flavor, as you saw with my effort.
That sounds fantastic! Thank you for sharing your dairy-free/sugar-free version!!