Double Chocolate Chunk Ice Cream…With a Review

The temperatures here in Ohio are on the rise and in my opinion nothing relieves the heat like a cup of homemade ice cream. I recently purchased Williams Sonoma’s Ice Cream book and fell in love. It has a great selection of over forty recipes ranging from the classics to more indulgent selections. The photography in this book is outstanding and the recipes are extremely well written and easy to follow! Since I am such a sucker for great food photography I am definitely going to purchase more of these books from Williams Sonoma in the very near future! This book is no longer available on Williams Sonoma’s website, but I was so smitten with it that I hit up ebay and purchased a copy to giveaway on my site. I do not have my purchase yet, but stay tuned next week for a chance to enter and another yummy ice cream recipe!
Double-Chocolate Ice Cream
from Williams Sonona Ice Cream

1 1/2 cups whole milk
1 1/2 cups heavy cream
4 large egg yolks
1/2 cup sugar
2 tablespoons unsweetened cocoa powder (I used Hershey’s)
pinch of salt
6 ounces bittersweet or semi-sweet chocolate, coarsely chopped (I used semi-sweet)
2 teaspoons vanilla extract

1/2 cup mini chocolate chips (this was my addition)

1. In a heavy 2 quart saucepan, combine the milk and 1 cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes.

2. Meanwhile, combine the egg yolks, sugar, cocoa, salt and remaining 1/2 cup of cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.

3. Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil. Put the 6 ounces of chopped chocolate in a heat proof bowl and pour the hot custard over it. Stir until the chocolate melts and the custard is smooth. Strain the custard through a fine-mesh sieve into a bowl. Add vanilla and stir to combine.

4. Place the bowl into a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

5. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Stir in optional mini chocolate chips. Transfer the ice cream to freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days before serving.

6. Eat and beat the heat!!!

17 Responses to “Double Chocolate Chunk Ice Cream…With a Review”

  1. Risa — May 23, 2009 at 1:07 pm

    Your ice cream looks delicious! I agree with you that ice cream is the best way to beat the summer blues.


  2. A Slice of Concentrated Love — May 23, 2009 at 1:17 pm

    Oh yum-my! Makes me miss my ice cream maker.


  3. cheryl — May 23, 2009 at 2:21 pm

    I’ll be making this on Monday; thanks for the suggestion and recipe!


  4. Em — May 23, 2009 at 4:25 pm

    Looks great! I have the Williams Sonoma Baking book and it’s the very first cook/baking book I asked for. Great recipes and techniques in there so maybe I need to get the ice cream one too :)


  5. oneordinaryday — May 23, 2009 at 6:34 pm

    Oh, this looks just heavenly.


  6. Sara — May 23, 2009 at 7:03 pm

    Wow, that looks amazing…I think it might be time to break out the ice cream maker!


  7. Leslie — May 23, 2009 at 7:28 pm

    Oh yes, homemade ice cream on a hit summers day. But then it sucks when you kid comes running at you with aa body full of sticky drippy ice cream! LOL


  8. Ingrid — May 23, 2009 at 7:56 pm

    Looks good!

    I have so many ice creams I’ve made to post its ridiculous!

    I like WS cookbooks. You’re right the photography is outstanding.


  9. Bethie — May 24, 2009 at 5:49 am

    Looks fantastic! I love ice cream, a true vice of mine.


  10. The Cooking Photographer — May 24, 2009 at 11:09 am

    Hi Jamie,

    Beautiful shot! The ice-cream looks heavenly.

    Glad to know about the William Sonoma ice-cream book too. Thanks.



  11. oneshotbeyond — May 25, 2009 at 12:08 pm

    as pretty as it all looks I could never finish something like that but my daughter on the other hand would polish off as many as you would give her! And she’s skinny mini to boot! lol

    Looks yummy


  12. How To Eat A Cupcake — May 25, 2009 at 1:42 pm

    My mom just bought that book for me! Mmmm that ice cream looks yummy!


  13. Memória — May 29, 2009 at 11:10 pm

    My custard is now sitting in the refrigerator to chill. So far, it tastes phenomenal!! If the base of the ice cream tastes this good, then I know the end product will be even better. Thanks for posting this recipe! I hope to blog about it in a few days (if I can get some decent pics out of it hehe).


  14. Sweet as Coco — May 31, 2009 at 7:48 pm

    Looks so tasty! I JUST picked this book up from the Library and made a few of the recipes that I plan on posting as well. I think I may have to buy it on Amazon or something. Great book…now I will have to try the chocolate!!


  15. Memória — June 1, 2009 at 2:18 am

    I made a blog post about this ice cream today. It is awesome! Thank you again!


  16. Memória — June 1, 2009 at 2:19 am

    I mean the ice cream is awesome, not the post haha.


  17. Traci — June 11, 2009 at 2:14 pm

    I'm anxious to try this but I have a question. What's the purpose of straining the custard through a sieve after you've already gotten it smooth? Is that step necessary?


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