Decadent Homemade Chocolate Ice Cream With A Twist!
Did you know that the first recorded recipe for chocolate ice cream dates back to 1693? That’s right, folks! It was shared in a book called “The Modern Steward” by Antonio Latini, who was from Naples, Italy. Chocolate was among the initial ice cream flavors, even before vanilla, because popular beverages like hot chocolate, coffee, and tea were the first things to be made into chilly desserts.
Get ready to learn how to make the most delicious, creamy, and chocolatey homemade ice cream you’ve ever tasted. A dessert treat everyone loves!
So, let’s dive into this heavenly Decadent Homemade Chocolate Ice Cream Recipe! Trust me, you won’t want to miss out on this delectable dessert that’s sure to impress your family and friends.
Easy Chocolate Ice Cream Recipe!
Recipe Video
Recipe Ingredients
- 2 cup Whole Milk
- 2 cup Heavy Whipping Cream
- 12 ounces Dark Chocolate, the Chef used a 70% cacao chocolate
- ½ cup Nutella
- 3 large Whole Eggs
- 3 large Egg Yolks
- 1 cup Sugar
- 1 cup Cacao Powder
- 2 tablespoons Grand Marnier (optional)
- 1 tablespoon 100% Pure Vanilla
- Zest of one Orange
- 1 pinch of Salt
Recipe Instructions
- In a sauce pan, heat the milk and the heavy cream. When hot add the chocolate and the Nutella and slowly melt.
- In a glass bowl mix the eggs, sugar and cacao powder, to create a paste like mixture, add Grand Marnier, orange zest.
- Add the milk and chocolate mixture slowly to temper the eggs. And transfer the tempered eggs into the milk and chocolate mixture. Lower the heat to low and bring temperature to 170°F / 77°C.
- Transfer the mixture to an ice bath to chill to 40°F / 4°C. If you do not have time to chill on an ice bath. Transfer to a glass or stainless-steel bowl, cover the mixture with a plastic film. Be sure the plastic in ON the mixture with direct contact, NOT the bowl only.
- When the mixture is about 40°F / 45°F transfer it to the ice-cream maker and when thick enough to your liking (my machine took about 20 minutes) store in the freezer.
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I’m allergic to tree nuts. Can I leave out the Nutella?
Yes! No problem! 😊
I’m working up the courage to try making this beautiful recipe… when I do, I’m going to take a photo and show you.. I love ❤️