Low Sodium Dutch Process Chocolate Ice Cream

Total time9 hr 5 min

Prep time20 min

Cook time15 min

Low Sodium Dutch Process Chocolate Ice Cream

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
1 cup whole milk
¾ cup granulated sugar, divided
½ cup dutch-process cocoa powder, sifted
5 large egg yolks
2 oz bittersweet chocolate (60–70% cacao), finely chopped
1 tsp pure vanilla extract
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Combine the heavy cream, milk, and half the sugar (6 tbsp) with the sifted Dutch-process cocoa powder and salt in a medium saucepan. Whisk over medium heat until the cocoa is fully dissolved and the mixture is steaming and just beginning to simmer at the edges, about 5–6 minutes. Remove from heat and add the chopped bittersweet chocolate, stirring until completely melted and smooth.
2
Whisk the egg yolks with the remaining 6 tbsp sugar in a large mixing bowl until the mixture is pale and slightly thickened, about 1–2 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!