Chocolate Sourdough Ice Cream (Printable)
Rich chocolate ice cream with tangy sourdough depth, creating a uniquely complex and creamy frozen dessert.
# What You Need:
→ Chocolate Base
01 - 5.3 oz dark chocolate (at least 60% cocoa), chopped
02 - 1.4 oz unsweetened cocoa powder
03 - ¾ cup + 1 tablespoon whole milk
04 - 1¼ cups heavy cream
05 - ½ cup granulated sugar
→ Sourdough Mixture
06 - ½ cup active sourdough starter (not fed within 6 hours)
→ Eggs
07 - 4 large egg yolks
→ Flavorings & Salt
08 - 1 teaspoon vanilla extract
09 - ¼ teaspoon fine sea salt
# How To Make It:
01 - In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Warm over medium heat until the mixture begins to steam, but do not allow it to boil.
02 - Add the chopped dark chocolate and unsweetened cocoa powder to the saucepan. Whisk continuously until the chocolate has fully melted and the mixture is smooth. Remove from heat and set aside.
03 - In a separate mixing bowl, whisk the egg yolks together with the remaining granulated sugar until the mixture turns pale yellow and becomes slightly thickened.
04 - Slowly pour approximately 1 cup of the hot chocolate mixture into the yolk bowl while whisking constantly to gradually raise the temperature. Then pour the warmed yolk mixture back into the saucepan.
05 - Return the saucepan to low heat. Stir continuously until the custard thickens enough to coat the back of a spoon, reaching an internal temperature of about 175°F. Do not allow it to boil.
06 - Remove the saucepan from heat immediately. Stir in the vanilla extract and fine sea salt until evenly distributed throughout the custard.
07 - Allow the custard to cool to room temperature. Once cooled, whisk in the active sourdough starter until it is completely incorporated and the mixture is uniform.
08 - Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or until the mixture is thoroughly chilled throughout.
09 - Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, approximately 20 to 25 minutes, until it reaches a soft-serve consistency.
10 - Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Freeze for at least 2 hours or until the ice cream is firm enough to scoop.
11 - Allow the ice cream to sit at room temperature for 5 minutes before scooping. Serve in bowls or cones with your choice of toppings.
# Expert Advice:
01 -
- The sourdough adds a subtle, almost cheesecake like tang that makes this taste far more complex than any store bought chocolate ice cream ever could.
- You finally get to use your starter for something other than bread, and the payoff is silky, rich, and deeply satisfying.
02 -
- Tempering the yolks is the step where everything can fall apart, so pour slowly and whisk aggressively because scrambled chocolate custard is a heartbreaking waste of good ingredients.
- The sourdough flavor intensifies slightly after freezing, so trust the subtle tang you taste before churning and know it will blossom further.
03 -
- Chill your ice cream maker bowl for at least 24 hours beforehand, because even slightly warm equipment will turn your custard into a soupy disappointment.
- Taste the custard after adding the sourdough starter, and if you want more tang, stir in an extra tablespoon and let it rest another hour in the fridge.