Skip to main content
Report this ad

See also:

Summer Seduction: Chocolate Delirium Ice Cream

Summer Seduction: Chocolate Delirium Ice Cream
Chef Larry Edwards/Casa de Cuisine

Now that we are in the thralls of Summer, it is a time to enjoy the refreshing joys of ice cream (as if any of us really need a reason). For chocoholics, there is no need to go through withdrawals and fear that candy bar melting in the Summer heat. You can now enjoy chocolate to your little hearts content by simply making some real chocolate ice cream. C'mon, it's Summer and you're putting up with heat and humidity, you deserve a special chilly treat!

Forget everything you think you know about chocolate ice cream or chocolate frozen custard. Throw out those dingy recipes you have which make your chocolate ice cream taste like chocolate milk. Throw the Ben and Jerry's in the garbage along with the other store bought chemically-enhanced frozen glop. Now take a deep breath, calm your nerves and get ready to experience chocolate like you never have before!

You will never have a more satiny textured ice cream. You will never have an ice cream or frozen custard so perfectly enhanced by natural dark chocolate with a cocoa index of 80%! This is pure. This is all-natural. This is chocolate like you have never before experienced. If you are a chocolate lover, you are about to enter heaven!

For ice cream to be at its ultimate flavor and texture, it should always be served in its "soft" stage, meaning right out of the machine.

Ingredients needed to make Chocolate Delirium Ice Cream:

  • 8 oz. dark chocolate with a cocoa index of 80%, chopped
  • 9 egg yolks
  • 1 cup dark brown sugar
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1/4 tsp. salt
  • 1 Tbs. vanilla


  1. Place the chocolate into a heavy saucepan over low heat (or a double-boiler) and let melt. Make sure the heat is on is low!
  2. In a large bowl whisk the egg yolks and brown sugar until pale.
  3. In a medium saucepan over medium heat, add the milk and cream and bring to the point where it just begins to simmer. Whisk in the salt and the vanilla.
  4. Lower the heat to low and slowly whisk in the egg mixture. Continue whisking until the mixture has thickened (the whisk will leave trails).
  5. Strain the mixture through a fine sieve into a bowl and discard any solids left in the sieve.
  6. Slowly whisk the melted chocolate into the egg mixture.
  7. Cover the bowl and chill 2 hours.
  8. Pour the mixture into an ice cream machine and churn 20 minutes.
  9. Serve the ice cream or if you want it more solid, freeze until ready to serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

Report this ad