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.
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.
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.
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.
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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh my goodness, those look AMAZING!
Wow, that’s a lot of brownies. They do look heavenly! Thanks for sharing the recipe!
Happy Thanksgiving!
~ingrid
Wow, these look amazing!
These are amazing! And they’re very chocolatey. Definitely need a glass of milk with them 🙂
Whoa! Those look insanely decadent and delicious!
Hi Jan. These Orio Crunch Brownies look delicious and I would like to try an make them. Being in Australia the recipe needs some clarification for me. How much butter is in a stick? We get butter in 1kg and 500 gm packs… Thanks so much. Just found your blog today and oh! oh!, everything looks so nice. I would like to leave my email address for you: jong2505@hotmail.com
Thanks ever so much…
Glenice
These look so great! Can I eliminate the instant coffee or is it essential to the taste? I am making these for my 3-year-old niece’s birthday party, and she LOVES chocolate, but I don’t think she should have something with coffee in it. What are your thoughts?
Sarah – The coffe in the brownies is there to enhance the flavor of the chocolate. It is not necessary, you could definitely take it out without any issues. I hope you enjoy the brownies!
Sorry to be a pest with questions, but what kind of pan is the size you mentioned? I did a search online and I got two results – a jelly roll pan and also a much deeper roasting pan. The brownies in your photos look thick but I’m not sure if I need to pick up a new pan. Thanks for all of your help!!! 🙂
Sarah – Sorry for not getting back to you sooner. The pan I used is 11x17x1. So it’s not very deep. I always call it a jelly roll pan. Hope that helps!