Pregnancy Friendly Classic Chocolate Ice Cream
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Learn more →Ingredients
6 servings
For the custard base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup dutch-process cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 30 mg per serving.
- 4 oz dark chocolate (60–70% cacao), finely chopped
- 5 large egg yolks
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ tsp fine salt
- 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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