Red Meat Allergy Friendly Dutch Process Chocolate Ice Cream
About FigFig 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
- 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
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!