Pregnancy Friendly Dutch Process 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, divided
- ½ cup dutch-process cocoa powder, sifted
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 23 mg per serving.
- 5 large egg yolks
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 oz bittersweet chocolate (60–70% cacao), finely chopped
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
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.
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