I remember going to Sally Clarke’s shop in the early ’90s when I worked in Oddbins in Kensington, London. Sally’s recipe for chocolate ice cream uses buttermilk, which is actually low in fat (it was originally what was left over after churning cream into butter), but has a certain amount of acidity. It works very well here with the dark chocolate to create an ice cream that’s perfect for those, like me, don’t like their “sweets” too sweet. Sally suggests serving with plain cookies such as freshly baked langues de chat or vanilla shortbread.–Micah Carr-Hill
LC Um, Did Someone Say Chocolate? Twice? Note
Yup. Two types of dark chocolates lend this ice cream its lavishness and lusciousness, though it’s still not too bitter. And not too sweet. Just bittersweet–perfectly so.
Bitter Chocolate Ice Cream
- Quick Glance
- 30 M
- 30 M
- Makes 1 pint
Special Equipment: Ice cream maker
- 3 large or extra large egg yolks
- 1/2 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 2/3 cup milk
- 2/3 cup heavy cream
- 2 ounces 70% dark chocolate, grated
- 3 1/2 ounces 85% dark chocolate, grated
- 1/2 cup buttermilk (either low-fat or full-fat)
- 1. To make the bitter chocolate ice cream, place a bowl in the freezer to chill it. Place the egg yolks and half the sugar in another bowl and whisk until light, fluffy, and pale in color.
- 2. Heat the milk, cream, and the remaining sugar in a small saucepan over medium heat until just below the boiling point. Slowly pour a little of the cream mixture into the yolks and whisk until blended. Slowly, slowly pour in the rest of the cream mixture, whisking constantly, until combined. Immediately return the mixture to the pan and place over medium heat, whisking fairly frequently, until it begins to thicken. Do not allow the mixture to boil.
- 3. Add both the chocolates to the pan and stir until they’re melted and smooth. Stir in the buttermilk until blended. Strain the mixture into the chilled bowl from the freezer and let it cool, then cover the bowl and refrigerate the ice cream mixture anywhere from 30 minutes to overnight.
- 4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Keep in the freezer until you can’t stand the wait anymore. (Bitter chocolate ice cream is best served within 12 hours of churning, but will keep well for at least 1 week in the freezer.)
Recipe Testers Reviews
Chocolate lovers will flip over this ice cream. It’s very rich with a deep, dark chocolate flavor. Clearly it was designed for the Green & Black’s chocolate cookbook, because it’s the only manufacturer I can find in the grocery store that makes 85 percent cocoa solids chocolate! Some tips: After turning the mixture into the chilled bowl, put the bowl in the refrigerator for at least two hours. It took about 30 minutes in the ice cream maker to reach the correct texture, but you could eat it sooner if you like it soft.
This recipe is quite easy to make. For fans of Ben & Jerry's NY Super Fudge Chunk, this is a good recipe to use as a base when making your own version. Although it calls for grating the chocolate, the heat from the cream mixture is sufficient to melt the two types of chocolate if you simply break it into small squares. I always add a pinch of sea salt to my ice cream to pull out the flavors, and I recommend doing so with this recipe. I let the cooked mixture cool for 45 minutes to reach room temperature before adding it to my Cuisinart ice cream machine. You can speed up the process by chilling it in your refrigerator. A warning: This is a very rich recipe. I suggest cutting back on the cream by half, and increasing the milk to make this less rich. It still will be scrumptious. My next batch will include add-ons of chopped toasted walnuts or dry roasted almonds, and perhaps white and dark chocolate, if I really want to be bad!
This is a fantastic chocolate ice cream recipe. It was quick and easy to prepare, and although I was skeptical about pouring it into the ice cream maker within a half-hour of cooking the custard, it worked perfectly! When I tasted it directly from the ice cream maker, it had the texture of a creamy mousse, almost like gelato. It was full of chocolate flavor, but wasn’t too sweet. I served it a couple of hours after it was churned. The light, creamy, mousse-like texture held, and the flavor was truly decadent. It was both rich and refreshing at the same time. The only thing I’d add would be a dollop of whipped cream.
My tasters loved this ice cream. It’s about as perfect as chocolate ice cream can be, with a rich, chocolate flavor and a moderate level of sweetness. It’s as easy to prepare as any custard-based ice cream. The mixture took about two hours to cool in the refrigerator. A bit longer or overnight would’ve been better, but we just couldn’t wait to taste it. The next time I make this, I’ll put the mixture in the freezer to cool so we won’t have to wait quite so long!
This is a super-rich, dense, chocolate ice cream. The texture is superb. There’s just the slightest tang from the buttermilk, which combines well with the bitter, but somewhat fruity, taste of the chocolate. This is not a very sweet ice cream, which is just fine if, like me, you don’t have a big sweet tooth. You could have a little fun with this recipe by adding some chile pepper and/or cinnamon. But as-is, this is a winner if you like an intense chocolate ice cream, with a dense, smooth texture.
The deep, dark chocolate flavor in this ice cream is wonderfully pronounced but thankfully not bitter, and the accompanying tang of buttermilk is subtle and very welcome as it cuts the richness of this luscious ice cream. One small scoop of the creamy, rich goodness was plenty for the adult tasters (the kid tasters weren’t around, but I suspect that some would have preferred a milk chocolate ice cream). So far, my favorite way to serve this ice cream is with something fresh and tart like raspberries or blackberries. For this batch, I used Valhrona chocolate, but I wonder how different the taste would be with a different brand. I rarely make ice cream so I wasn’t certain how light and fluffy the egg yolks and sugar should be—the mixture turned a pale yellow color quickly, but seemed far off from light and fluffy. I kept whisking for a few more minutes but did wonder if it was enough since it never reached the fluffy stage. I might try a handheld mixer for this step the next time to speed this step up. It took about four hours to cool in the fridge. If I make this again, I’d probably leave it overnight.