CHOCOLATE
ICE CREAM

Homemade ice cream often rivals store-bought brands, and using the Madécasse 92% Dark bars will provide the maximum impact in flavor, with the smooth creaminess of its natural cocoa butter. This recipe contains less milk fat than commercial brands, which allows for more of that chocolate flavor to come through.

PRO TIPS

For the smoothest texture, process the warm ice cream base with a hand-held immersion blender and chill completely before freezing in your own ice cream machine. Once finished in the ice cream machine, transfer to the freezer to firm up slightly before serving. The dry milk powder will also enhance the texture of the finished ice cream; be sure to whisk the base while cooking to ensure that the milk powder does not scorch and burn before dissolving.

  • Type:
    Dessert

  • Prep:
    15 min

  • Cook:
    15 min

  • Yield:
    1 quart

what you’ll need

3 tablespoons (20 grams) dry nonfat milk powder
1/2 cup (100 grams) granulated sugar
3 tablespoons (60 grams) honey
3 1/2 cups (830 grams) whole milk
3 bars (225 grams) Madécasse 92% Dark, roughly chopped
1 teaspoon (4 grams) Madécasse Pure Bourbon Vanilla Extract

method

1. Place the dry milk, sugar, honey, and whole milk in a medium-sized sauce pan and bring to a boil over medium heat, whisking occasionally.
2. Meanwhile, place the chopped chocolate into a large mixing bowl. Remove the hot milk mixture from heat and pour over the chocolate, using a whisk or hand-held immersion blender to thoroughly combine. Add the vanilla extract.
3. Quickly chill, preferably several hours under refrigeration.
4. Process in an ice cream machine according to the manufacturer’s instructions. When finished, transfer the ice cream to the freezer to complete the freezing process.
5. Serving suggestion: Top with some fresh raspberries or dried cherries to highlight the naturally occurring fruity flavor notes in the cocoa.

 Shop This Recipe