Go Back

French Silk Ice Cream

A rich and creamy homemade chocolate ice cream that's perfect for cooling off during hot days or elevating your dessert game for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 1 cup heavy cream Use high-quality cream for best results.
  • 1 cup whole milk Full-fat milk is recommended for creaminess.
  • 3/4 cup granulated sugar Adjust sweetness to taste.
  • 2 large eggs Room temperature eggs blend better.
  • 1 teaspoon vanilla extract For extra flavor.
  • 1/3 cup unsweetened cocoa powder Use Dutch-processed for a richer taste.
  • 1/2 cup dark chocolate, melted Use high-quality chocolate for richer flavor.

Method
 

Preparation
  1. In a medium saucepan, whisk together the heavy cream, whole milk, and half of the sugar over medium heat until the sugar dissolves.
  2. In a separate bowl, whisk the eggs with the remaining sugar until pale.
  3. Gradually add the warm cream mixture to the eggs while whisking continuously to avoid curdling.
  4. Return the mixture to the saucepan and cook over low heat until it thickens slightly, about 5-7 minutes.
  5. Remove from heat and stir in the cocoa powder, melted chocolate, and vanilla extract until smooth and fully blended.
  6. Allow the mixture to cool at room temperature, then refrigerate for at least 2 hours to chill thoroughly.
Churning
  1. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually around 20-25 minutes.
  2. Transfer the churned ice cream to a container and freeze until firm, around 4 hours or overnight.

Notes

For serving, scoop into bowls or cones and top with chocolate sauce, whipped cream, or fresh berries. Store in an airtight container in the freezer for about 2 weeks, but consume sooner for the best texture.