Dark Chocolate Ice Cream

Many would agree that there are few foods as seductive as good, dark chocolate. Combine that with ice cream and it can become an almost out-of-the-world treat. I especially enjoy dark chocolate ice cream when I am feeling down, or am in a pensive mood. I like it served on its own, as that allows me to fully appreciate the full flavours of the dark chocolate. Not that it does not go well with waffles, souffles, cakes and other desserts.

The ice cream recipe I used is adapted from Pierre Herme’s Chocolate Desserts. He wrote about how good chocolate ice cream should never be made with cocoa powder, but with real dark chocolate. He doesn’t believe in using custards in chocolate ice creams as the yolks interfere with the rich flavour of the dark chocolate. Hence, chocolate ice creams are made using the Philadelphia method. After tasting the ice cream, I must say that I agree with his conclusions. Each spoonful was pure chocolate and it was sheer delight.

Dark Chocolate Ice Cream
Makes 3/4 litres
Adapted from Chocolate Desserts by Pierre Hermes

1/3 cup powdered milk
3 cups whole milk
1/3 cup sugar
8 ounces Valrhona Manjari 64%, finely chopped


  1. Place the powdered milk in a heavy-bottomed medium saucepan and gradually whisk in the whole milk.
  2. When the powdered milk is dissolved, whisk in the sugar and bring the mixture to a boil.
  3. Stir in the chocolate and bring it to the boil again.
  4. Remove the pan from the heat and pour it into a small bowl. Place the small bowl in a larger bowl filled with water and ice-cubes.
  5. Keep the chocolate over ice, stirring frequently until it reaches room temperature.
  6. Churn the ice cream in an ice-cream maker.

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