Decadent Homemade Chocolate Ice Cream With A Twist!
Are you ready to take your taste buds on a wild ride? Because today, we’re making a chocolate ice cream recipe that’ll blow your mind with a twist you’re going to love!
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.
But today, we’re not just making any ordinary chocolate ice cream recipe. Oh no, we’re taking it to the next level with a decadent and indulgent twist that’ll have you coming back for seconds (and maybe even thirds). We’ll be adding a splash of Grand Marnier and a hint of orange zest to our chocolate ice cream recipe, creating a perfect balance of sweet and citrusy flavors that will simply blow you away.
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.
Well, hello there friends, you've been asking for an ice cream recipe, so today I’m going to share with you how to make an amazing ice cream that is really, really, easy to make.Friends, I promise you once you taste your first homemade ice cream, oh you're not going to get store bought ice cream ever again, You are going to be amazed at just how wonderful it really is.Today we're making a Chocolate Nutella Grand Marnier Chocolate Ice Cream. It's going to be delicious! So let’s get started!
12ouncesDark Chocolate, the Chef used a 70% cacao chocolate
½cupNutella
3large Whole Eggs
3large Egg Yolks
1cupSugar
1cupCacao Powder
2tablespoonsGrand Marnier (optional)
1tablespoon100% Pure Vanilla
Zest of one Orange
1pinchof Salt
Get Recipe Ingredients
Prevent your screen from going dark
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.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
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 1.8 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.
Chocolate & Hazelnut Truffle Topped with an amazing Baileys Whipped Cream this melt-in-your-mouth dessert will have you feeling like you're in culinary heaven!
We’ve been watching your videos since Covid hit us (here in Melbourne Australia) and love watching your repertoire and skill. You instruction is excellent and your recipes are to-die-for. We have made many successful recipes and our family is growing fatter!
This past weekend I attempted to make the vanilla and chocolate ice cream recipes. The vanilla was a breeze and I am thrilled with my first-time attempt. The chocolate was definitely more difficult as the ingredients behaved differently to the vanilla, they set more quickly and the machine struggled to blend them in the bowl (admittedly I overcooked the custard – but then I reverse engineered it by slowly adding warm milk and then it became a better creme anglaise). Overall the richness of the chocolate was a bit too decadent for more than 1 scoop. Having said that I absolutely highly recommend the recipe 😉
I am keen to know please, what size Cuisinart Ice Cream maker you are using (litrage would help) as I think I need a larger bowl for the amount of creme anglaise I make. The current bowl in the Kitchen Aid is good but I’m keen to source something slightly larger.
Thank you so much Chef for all that you bring to our screen. I await your advice with excitement.
Je vous souhaite un bon journee,
Cath McColl (Melbourne, Australia)
Jay Walshon
on November 23, 2023 at 7:56 pm
Tasted great but it froze rock hard in the freezer. I had to let it soften again and put small amounts into separate little cups with lids. That way I could let separate small servings soften enough to eat as needed. Is that the way its supposed to be? This froze much harder than store bought does.
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Cher Chef Jean-Pierre,
We’ve been watching your videos since Covid hit us (here in Melbourne Australia) and love watching your repertoire and skill. You instruction is excellent and your recipes are to-die-for. We have made many successful recipes and our family is growing fatter!
This past weekend I attempted to make the vanilla and chocolate ice cream recipes. The vanilla was a breeze and I am thrilled with my first-time attempt. The chocolate was definitely more difficult as the ingredients behaved differently to the vanilla, they set more quickly and the machine struggled to blend them in the bowl (admittedly I overcooked the custard – but then I reverse engineered it by slowly adding warm milk and then it became a better creme anglaise). Overall the richness of the chocolate was a bit too decadent for more than 1 scoop. Having said that I absolutely highly recommend the recipe 😉
I am keen to know please, what size Cuisinart Ice Cream maker you are using (litrage would help) as I think I need a larger bowl for the amount of creme anglaise I make. The current bowl in the Kitchen Aid is good but I’m keen to source something slightly larger.
Thank you so much Chef for all that you bring to our screen. I await your advice with excitement.
Je vous souhaite un bon journee,
Cath McColl (Melbourne, Australia)
Tasted great but it froze rock hard in the freezer. I had to let it soften again and put small amounts into separate little cups with lids. That way I could let separate small servings soften enough to eat as needed. Is that the way its supposed to be? This froze much harder than store bought does.
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 ❤️