Sunday, August 28, 2011

Chocolate Truffle Ice Cream

Hurricane Irene has come and gone. I'd like to think the batch of Chocolate Truffle Ice Cream I had sitting in the freezer helped me get through it. Luckily, all is well here in the Cats and Casseroles household today. The winds were less than forecasted, and we live on top of a hill, which means we've avoided most of the flooding. My thoughts go out to everyone who has been, or will be, effected by this storm.

I'm definitely a chocoholic. If I'm going to indulge in dessert, most of the time I want it to be chocolate. This Chocolate Truffle Ice Cream is rich, dark and decadent. There's no chocolate craving it can't satisfy. And it really does taste just like a chocolate truffle. It's the more intensely chocolatey ice cream I've ever had. I didn't even want to share any of it with my husband. I did, but I didn't want to. And I can't wait for an opportunity to make it again! (without the hurricane, this time)


1/2 c. sugar
2 large egg yolks
1 c. whole milk
1/4 c. cocoa powder
1 1/2 c. heavy cream
6 oz bittersweet chocolate, chopped
1 tsp vanilla extract

1. In a large mixing bowl, whisk together yolks and sugar until the mixture becomes thickened and pale yellow. Set aside.

2. In a 2-quart sauce pan, over medium heat bring milk to a simmer. Whisk in the cocoa powder, and let it come to a simmer again. Continue to allow to simmer for about 3 minutes, whisking constantly.

3. Remove sauce pan from heat. Whisk contents of the saucepan into the bowl with the yolk and sugar mixture. Pour back into the saucepan and return to heat. Heat on medium-low, whisking, until the custard begins to thicken. It should become thick enough to coat the back of a spoon. Do not allow milk to return to a simmer, lest the eggs scramble. Once thickened, pour custard into a large bowl.

4. Place chopped bittersweet chocolate in a small bowl. In a small sauce pan, heat the cream over medium heat until it comes to a simmer. Remove from heat and pour into the bowl with the bittersweet chocolate. Stir until chocolate has fully melted and combined with cream.

5. Combine the two chocolate mixtures. Stir in the vanilla. Cover bowl and refrigerate overnight.

6. Freeze in ice cream maker according to manufacturer's directions.

Source: The Ultimate Ice Cream Book


  1. So glad to hear you made it through Irene safely. Chocolate does help any situation, and this looks yummy!

  2. I wish I had an ice cream maker! This sound SO GOOD. I looove chocolate truffles. And ice cream for that matter!

  3. Abby, This great recipe just got bookmarked!!! Chocolate Truffle... I just love to say it!!! Thanks for sharing this outstanding recipe filled with chocolate yummminess ON THE MENU MONDAY.

  4. Oh, boy! Who could resist this ice cream???!

  5. I've been searching for a chocolate ice cream recipe. I think the only thing I need to buy is some good chocolate & I can make this this week.

    I just found your blog & am already drooling over it. I'm a new follower & looking forward to reading future recipes.

    katy @ redBuddy notes

  6. That looks very creamy and very yummy. Delicious. Come over and visit us we have a wonderful low fat pimento cheese recipe this week.

  7. Yum! That looks deliciously creamy and chocolate-y!

  8. Looks so delish! I love homemade ice cream, but I don't have a machine.

  9. Abby your ice cream would make anything better. Yummy Chocolate Truffle, it looks delicious! Hope you have a wonderful holiday week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

  10. This looks rich and delicious! Yummy! Thanks for sharing on Sweet Indulgences Sunday.


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