Chocolate Truffle Ice Cream

If you are a fan of chocolate, you have to make this Chocolate Truffle Ice Cream this summer. You’ll thank me later for being so assertive about this, so just go with it. Start gathering your ingredients now and plan ahead. Because this ice cream is the most decadent ice cream I’ve ever eaten.

Chocolate Truffle Ice Cream

And it requires even more patience than most ice cream recipes. This ice cream takes 5 days to make! Yep, five days. And believe me, it’s worth the wait.

Chocolate Truffle Ice Cream

Scooping this ice cream is somewhat difficult because it’s just so thick. I served it with freshly whipped cream and raspberries to lighten up the thickness a bit. When I had some of the ice cream by itself, I could only eat a small scoop because it was just so rich.

Chocolate Truffle Ice Cream

I have to thank Fiona for sharing this recipe for me. We were emailing one day and she mentioned she was making it. I got started on my batch that very night when I got home. You should do the same.

Chocolate Truffle Ice Cream

One Year Ago: Boston’s Chocolate Brunch from In and Around Town
Two Years Ago: Cannoli Cupcakes
Three Years Ago: Strawberry Cobbler
Five Years Ago: Cookie Dough Chocolate Ice Cream Cupcakes and Goat Cheese and Spinach Turkey Burgers

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Chocolate Truffle Ice Cream

Ingredients:

7 ounces dark chocolate (70% to 75% cacao), finely chopped
2 cups plus 2 Tbsp whole milk (I used coconut milk here)
1/3 cup unsweetened cocoa powder
6 egg yolks
13 Tbsp sugar, divided
1/4 cup heavy whipping cream

Directions:

Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.

Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.

Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.

Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.

Process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container; freeze for 3 days before eating.

Recipe as seen on A Boston Food Diary, originally from bon appetit

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17 Responses to “M&M Cookies to Celebrate Valentine’s Day”

  1. #
    1
    Carrie — February 12, 2010 at 2:26 pm

    I love freezing dough but somehow most ends up in my tummy unbaked when I do that 🙂

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    2
    oneordinaryday — February 12, 2010 at 2:40 pm

    What a great gift! I’m thinking that would be wonderful for all sorts of occasions. Thanks for the idea!

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    3
    Carly — February 12, 2010 at 5:00 pm

    These are adorable and I love that idea! Two questions, though: 1) Were these as good as the cookies from the other recipes? and 2) When you freeze them, do you bake right from frozen?

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    4
    Jen — February 12, 2010 at 5:04 pm

    Great questions Carly – As far as comparing them to the other cookies. I enjoyed the chocolate M&M cookies the best, but they were REALLY chocolatey. The other non-chocolate M&M cookies were a bit more chewy and they had nuts in them, so they had a different vibe. This recipe was more of a classic M&M cookie for sure.

    As far as baking from frozen, you can def just go straight from freezer to oven. Bake them ~13 minutes instead of ~11 and take them out when they look done.

  5. #
    5
    Cara — February 12, 2010 at 5:18 pm

    these were delicious!

  6. #
    6
    stephchows — February 12, 2010 at 5:35 pm

    they look so cute all frozen up 🙂

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    7
    Leanne — February 12, 2010 at 6:11 pm

    I love the pink and red M&Ms. Thanks for the idea of freezing the cookie dough.

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    8
    Memória — February 12, 2010 at 8:06 pm

    I was going to ask you the same thing as Carly, well the first question. These cookies are cute. Your freezing method reminded me that I have a bunch of sugar cookies still in the freezer! Do you know how long cookies can stay in the freezer?

  9. #
    9
    Jen — February 12, 2010 at 9:32 pm

    I don’t know how long they will last in the freezer. I have a tendency to forget about things in my freezer… I’d guess a couple months? Anyone have ideas?

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    10
    nutmegnanny — February 12, 2010 at 9:43 pm

    What festive little cookies 🙂 I love them! I also like the fact that you froze them. I bet they were delicious. Make sure to enter the All Through the Year Cheer event for Valentine’s Day 🙂

  11. #
    11
    Julie — February 13, 2010 at 4:49 am

    I think that sounds like a great way to spend valentine’s day. It can be intimidating the way it’s so hyped up. The cookies look very festive, love ’em!

  12. #
    12
    Vivian - Let's Try These... — February 13, 2010 at 2:16 pm

    We don’t do “valentine’s day” either since my MIL was born on the 14th and daughter’s birthday is the 15th – besides, its more important to say you love someone everyday, not just one day out of the year. Love the idea about freezing the cookie dough in preshaped form and giving that away. Wonderful idea!

  13. #
    13
    Deborah Dowd — February 14, 2010 at 1:03 pm

    I am looking for cookies that travel well for my soldier adopted through Soldier’s Angels and these look like a winner!!

  14. #
    14
    Kerstin — February 14, 2010 at 8:00 pm

    Mmm, these were so tasty! Happy Valentine’s Day!

  15. #
    15
    Amy (Sing For Your Supper) — February 16, 2010 at 9:54 pm

    These are just too cute!! I love M&M cookies too!!

    http://www.singforyoursupperblog.com

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    16
    bcallegra — February 17, 2010 at 1:13 am

    Just had to add my two cents on the idea of giving cookie dough frozen and ready to be baked – genius! For some reason, I’ve never thought of that, even though I’ve given cookies frozen to people to be defrosted when they’re ready to eat. I love the dough idea!

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    17
    Megan — February 20, 2010 at 2:16 am

    YUM-these look absolutely delicious! I love the pink and red M&Ms!

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