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. 
I don’t really like pork, but you make it looks so good! 🙂
Happy 250th post. <3
[http://dlishfoods.wordpress.com]
Thanks Taylor! This really is an amazing pulled pork recipe if you are ever in the mood for pork.
I really need a crock pot – this looks great and I am bookmarking it for when I do get one, my husband loves pulled pork sandwiches.
This looks awesome! I love making pulled pork in the crockpot 🙂
This looks great! I have been in search of a good pulled pork recipe.
Happy 250th post!
I love all the spices you used on the pork – it looks so tender and yummy! Congrats on 250 posts!
Hey Jen, this is Ashley (formerly) from Performance in Evendale! I found your blog through some others and I love it …. we tried this recipe last night and it. was. amazing. Thank you! Your kitchen is going to be gorgeous, can’t wait to see the final pictures.
Hi! I made your recipe last night for my extended family. They RAVED about it! I posted a link back to this post. Thanks again!
Hey Ashley! I always get a kick out of when people I know in real life find my blog. We LOVE this recipe.
Well, 6 months later, I come upon your recipe through Google and it is amazing!! I served this up to some dinner guests and we all loved it!! It IS the best pulled pork recipe and I thank you for leaving it here for me to find!
We tried this recipe over the weekend (with a couple of minor tweaks) and it came out great!
Thanks for posting.
This is our new favorite pulled pork recipe! Thanks for posting it!
About how many did this serve?
Joshua and Stacie – the recipe says it serves 6, but I’d say it serves more like 8.
thanks for the recipe. I’ve been searching for a good one.
This was a great recipe! It was my first pork roast, and it was so easy. My 7 lb roast was fork tender in 8 hours.
Started this the other day and had it in the crockpot all day today. So delicious. Very satisfied husband. Thanks for posting this!
beantownbaker — June 10th, 2013 @ 12:33 pm
So glad your husband enjoyed this. This recipe is in our regular rotation.
Love this recipe. Have used it many times and it always gets rave reviews. Making it again this weekend.
beantownbaker — July 4th, 2013 @ 1:44 pm
Glad you enjoy it! We love it too and make it on a regular weekend. Especially since it freezes so well!
What Barbeque sauce did you prefer. There are so many different flavors out there these days?
beantownbaker — August 22nd, 2013 @ 11:16 am
I actually make my own BBQ sauce, but any flavor that you prefer works in this recipe.
Only complaint from people when I made this was…”Why didn’t you make more??!?!” Love Love Love this recipe!
Thanks for publishing!
beantownbaker — October 23rd, 2013 @ 12:25 am
I get that a lot too! So glad you enjoyed it!!
This recipe is awesome!!! I have only made pulled pork a few times but was never a huge fan as I found them to be too BBQ sauce flavored! I saw this recipe on pinterest and decided to try it tonight for dinner! OMG it is FANTBULOUS!!!!!! I love the rb idea and honestly I could have done without the BBQ sauce as the drippings and sauce in the pot was amazing with the pork on its own! I did add the bq sauce however and was still quite impressed! This recipe had changed my whole opinion of pulled pork! Kudos on a great spice rub blend!!!
beantownbaker — October 23rd, 2013 @ 12:28 am
So glad I was able to convert you to a pulled pork fan! I actually have a batch of this cooking in the crockpot as I type. It’s going to cook overnight for my sister and her husband since they’re new parents and it freezes so well.
This is the easiest and I’m sure tastiest recipe I’ve ever found. I just rubbed all the spices on the pork and it’s marinating in the fridge right now…. I will cook it tomorrow morning I’m very excited about serving this to my family. I’ll come back and post how it was!
beantownbaker — October 23rd, 2013 @ 12:29 am
I’ve got a batch cooking in the crockpot right now! I hope you and your family enjoy it.
I tried this tonight and OMG it was delicious! That rub really makes it. I couldn’t let it sit in the fridge for days but it was still amazing. I will definitely be making this again.
beantownbaker — December 17th, 2013 @ 10:55 am
So glad you enjoyed it! We really love this recipe and make it all the time.
Hi. I am making this as we speak for tomorrow. My only concern the spices seem a little over powering. When I opened the crockpot to check on it it seemed very spicey. Is that what you experience?
This is one of the best crockpot pork recipes ever! I use Sweet Baby Ray’s Barbecue Sauce or make my own secret barbecue sauce. Either way it is the best. We also use the rub when my husband cooks a shoulder on the grill. Great find – thanks!
Sounds delish! What brand and flavor bbq sauce did you use, exactly?