Low Sodium Classic Chocolate Ice Cream

Total time8 hr 40 min

Prep time25 min

Cook time15 min

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Ingredients

6 servings

For the custard base

2 cups heavy cream
Organic Valley Heavy Whipping Cream Land O Lakes Heavy Whipping Cream - 1pt Lucerne Heavy Whipping Cream - 16 Fl. Oz. (packaging may vary)Lucerne Heavy Whipping Cream - 32 Fl. Oz. (packing may vary)Shamrock Farms Heavy Whipping Cream 1 Quart - 946 Ml
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1 cup whole milk
¾ cup granulated sugar
½ cup dutch-process cocoa powder
4 oz dark chocolate (60–70% cacao), finely chopped
5 large egg yolks
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp pure vanilla extract

Instructions

1
Place the chopped dark chocolate in a large mixing bowl and set a fine-mesh strainer over the top. Set aside.
2
Whisk together the cocoa powder, sugar, and salt in a medium saucepan until combined. Gradually whisk in the whole milk until the cocoa is fully dissolved with no dry lumps, then whisk in the heavy cream. Heat over medium heat, stirring occasionally, until the mixture is steaming and just beginning to simmer at the edges, about 5–6 minutes.

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