Sandra This rich, custardy Alton Brown Chocolate Ice Cream is made with Dutch-process cocoa, heavy cream, and plenty of egg yolks, and is ready in about 8 hours. The mixture thickens into a glossy, pudding-like base that churns into the smoothest frozen treat you have ever tasted. I love how the technique emphasizes precision to create a texture that rivals any premium shop.
The Secret To Getting It Right
What I learned making this is that the “tempering” step is absolutely non-negotiable. If you pour hot cream directly into egg yolks, you will end up with sweetened scrambled eggs instead of a smooth custard base. By adding the hot liquid slowly while whisking constantly, you gently raise the temperature of the eggs so they thicken without curdling.
Another lesson was the importance of using Dutch-process cocoa powder rather than regular unsweetened cocoa. Alton Brown specifies this because the alkalized powder dissolves better in liquid and provides a darker, fudgier flavor profile that isn’t overly acidic. Stick to the precise weights if you can, as this recipe relies on the correct ratio of fat to sugar for that perfect scoopable texture.
Alton Brown Chocolate Ice Cream Ingredients
- 1/2 cup (1.5 ounces) Dutch-process cocoa powder
- 3 cups half-and-half, divided
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces granulated sugar (approximately 1 1/4 cups)
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt (optional but recommended)
How To Make Alton Brown Chocolate Ice Cream
- Bloom the Cocoa: Place the cocoa powder and 1 cup of the half-and-half in a medium saucepan over medium heat. Whisk vigorously until the cocoa is completely dissolved and no lumps remain.
- Heat the Dairy: Add the remaining 2 cups of half-and-half and the heavy cream to the saucepan. Bring the mixture just to a gentle simmer, stirring occasionally, then remove it from the heat.
- Prep the Yolks: While the dairy heats, whisk the egg yolks in a medium mixing bowl until they lighten in color. Gradually pour in the sugar while whisking until the mixture is thick and smooth.
- Temper the Eggs: Slowly ladle about one-third of the hot cream mixture into the yolk mixture, whisking constantly to prevent the eggs from scrambling. This tempers the yolks.
- Thicken the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining hot cream. Place over low heat and cook, stirring constantly with a wooden spoon, until the mixture reaches 170°F to 175°F and coats the back of the spoon.
- Cool Completely: Pour the custard into a clean container and let it sit at room temperature for 30 minutes. Stir in the vanilla extract and salt. Cover and refrigerate for 4 to 8 hours until completely cold (40°F or below).
- Churn: Pour the chilled mixture into your ice cream maker and process according to manufacturer instructions, usually 25 to 35 minutes, until it looks like soft serve. Transfer to an airtight container and freeze for at least 4 hours to firm up.
Recipe Tips
- Don’t Rush the Cooling: If you put warm base into your ice cream maker, it won’t churn properly and may result in icy crystals. The base needs to be thoroughly chilled (at least 4 hours) for the smoothest texture.
- Watch the Heat: When thickening the custard, do not let it boil. If the mixture gets too hot (over 180°F), the eggs will curdle and ruin the silky texture.
- Strain It: For an ultra-smooth finish, pour your cooked custard through a fine-mesh sieve before cooling to catch any tiny bits of cooked egg or undissolved cocoa.
What To Serve With Chocolate Ice Cream
This dense chocolate ice cream pairs beautifully with a tart fruit element, such as fresh raspberries or a warm berry compote, to cut through the richness. It also works perfectly inside a homemade waffle cone or sandwiched between two chewy peanut butter cookies for a decadent treat.
How To Store
Store the finished ice cream in an airtight container with a piece of parchment paper pressed directly onto the surface to prevent ice crystals from forming. It will keep well in the freezer for up to two weeks, though it is best enjoyed within the first few days.
FAQs
Can I use regular cocoa powder instead of Dutch-process?
You can, but the flavor will be more acidic and lighter in color. Dutch-process cocoa gives that signature deep, fudge-like flavor Alton Brown is known for.
Why is my ice cream icy?
Ice crystals usually form if the base wasn’t cold enough before churning or if the machine bowl wasn’t fully frozen. Ensure your base chills for at least 4 hours before churning.
Can I reduce the sugar?
Sugar does more than sweeten; it affects the freezing point and texture. Reducing it significantly may result in ice cream that freezes rock-hard and is difficult to scoop.
Nutrition
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 245mg
- Sodium: 85mg
- Total Carbohydrate: 38g
- Protein: 6g
Try More Recipes:
- Alton Brown Chocolate Mousse Recipe
- Alton Brown Devil’s Food Cake Recipe
- Alton Brown Red Velvet Cake Recipe
Alton Brown Chocolate Ice Cream Recipe
Description
A decadent, custard-based chocolate ice cream that utilizes Dutch-process cocoa and a precise tempering technique to achieve a dense, velvety mouthfeel and intense cocoa profile.
Ingredients
Instructions
- Bloom the cocoa powder by whisking it into 1 cup of the half-and-half in a saucepan over medium heat until completely dissolved and free of lumps.
- Heat the remaining half-and-half and heavy cream in the saucepan until the mixture reaches a gentle simmer, then remove from the heat source.
- Whisk the egg yolks in a separate bowl until they lighten in color, then gradually incorporate the sugar until the mixture is thick and pale yellow.
- Temper the yolks by slowly ladling about one-third of the hot cream into the egg mixture while whisking constantly; this prevents the proteins from curdling upon contact with high heat.
- Thicken the custard by returning the tempered mixture to the saucepan and cooking over low heat, stirring with a wooden spoon until it reaches 170°F–175°F and coats the back of the spoon.
- Chill the base by letting it sit at room temperature for 30 minutes, then stir in the vanilla and salt before refrigerating for at least 4 to 8 hours (or until below 40°F).
- Churn the cold mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a “soft serve” consistency.
- Ripen the ice cream by transferring it to an airtight container and freezing for at least 4 hours to allow the structure to firm up properly.
Notes
- Whisking the cocoa powder into a small portion of warm half-and-half “blooms” the chocolate, which hydrates the cocoa solids and releases trapped aromatic compounds for a significantly deeper flavor than simply mixing it into the cold dairy.
- The tempering process is a critical thermal management step where the temperature of the egg yolks is raised slowly; this ensures the proteins remain suspended in a smooth emulsion rather than denaturing and turning into scrambled eggs.
- Aging the custard in the refrigerator for at least 4 hours is necessary for “fat crystallization,” a process where the milk fats solidify and the proteins hydrate, which leads to a smoother churn and a finished product that melts more slowly on the tongue.
