Chocolate Sourdough Ice Cream (Print)
Luscious chocolate ice cream enriched with sourdough starter for a unique tangy twist on the classic frozen dessert.
# Ingredient list:
→ Chocolate Base
01 - 5.3 oz dark chocolate (at least 60% cocoa), chopped
02 - 1.4 oz unsweetened cocoa powder
03 - ¾ cup plus 1½ tbsp whole milk
04 - 1¼ cups heavy cream
05 - ½ cup granulated sugar
→ Sourdough Mixture
06 - ½ cup minus 1 tbsp active sourdough starter (not fed within 6 hours)
→ Eggs
07 - 4 large egg yolks
→ Flavorings & Salt
08 - 1 tsp vanilla extract
09 - ¼ tsp fine sea salt
# Directions:
01 - In a medium saucepan, combine whole milk, heavy cream, and half the sugar. Warm over medium heat until steaming but not boiling.
02 - Add the chopped dark chocolate and cocoa powder to the saucepan. Whisk constantly until fully melted and smooth. Remove from heat.
03 - In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture turns pale and slightly thickened.
04 - Slowly pour one cup of the hot chocolate mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan.
05 - Return the pan to low heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (approximately 175°F).
06 - Remove from heat immediately and stir in the vanilla extract and fine sea salt until evenly distributed.
07 - Allow the custard to cool to room temperature, then whisk in the sourdough starter until fully incorporated and no streaks remain.
08 - Cover the surface directly with plastic wrap and refrigerate for at least 4 hours or until the mixture is thoroughly chilled.
09 - Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, approximately 20–25 minutes, until it reaches a soft-serve consistency.
10 - Transfer the churned ice cream to a freezer-safe container, smooth the top, and freeze for at least 2 hours until firm enough to scoop.
11 - Scoop into bowls or cones and serve. Optionally garnish with a drizzle of chocolate sauce or a sprinkle of flaky sea salt.
# Expert Tips:
01 -
- The sourdough adds a subtle tang that makes the chocolate taste richer and more complex without overpowering it.
- You finally have a delicious use for that discard starter sitting in your fridge.
02 -
- If the custard gets too hot and scrambles the eggs, strain it through a fine mesh sieve and carry on because no one will ever know.
- Adding the sourdough while the custard is still hot can kill the nuanced tang you are after, so wait until it reaches room temperature.
03 -
- Chill your ice cream maker bowl for a full 24 hours rather than the minimum recommended time because a colder bowl means faster churning and smaller ice crystals.
- Swirl in chunks of toasted sourdough bread right before freezing for a move that sounds weird but tastes like genius.