Chocolate Velvet Ice Cream Recipe

This luxurious chocolate velvet ice cream is rich, creamy, and smooth as silk. It’s the ultimate indulgence for chocolate lovers!

Prepare the Base:
- In a medium saucepan, combine the heavy cream, milk, sugar, and cocoa powder. Heat over medium heat, whisking frequently, until the mixture is warm and the sugar dissolves.
Melt the Chocolate:
- Add the chopped dark chocolate to the warm mixture and stir until completely melted and smooth.
Temper the Egg Yolks:
- In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the warm chocolate mixture to the yolks, whisking constantly to prevent curdling.
Cook the Custard:
- Pour the tempered egg yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (170–175°F or 77–80°C). Do not let it boil.
Chill the Mixture:
- Remove the saucepan from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to ensure smoothness. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely chilled (at least 4 hours or overnight).
Churn the Ice Cream:
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
Freeze to Set:
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Intensify the Flavor: Add 1 tsp of espresso powder to the mixture for a mocha twist.
Texture Add-Ins: Stir in chocolate chips, brownie chunks, or caramel swirls after churning for added texture.
Dairy-Free Option: Use full-fat coconut milk and a dairy-free dark chocolate substitute.
Serving Suggestions: Serve with fresh berries, whipped cream, or a drizzle of chocolate sauce.

Would you like recommendations for pairings or tips for creating a layered ice cream dessert?

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