Chocolate Sourdough Ice Cream (Printable)
Rich chocolate meets tangy sourdough in this creamy frozen delight with unexpected depth and complexity.
# What You'll Need:
→ Ice Cream Base
01 - 1 1/2 cups whole milk
02 - 1 1/2 cups heavy cream
03 - 1/2 cup granulated sugar
04 - 4 large egg yolks
05 - 1/4 tsp salt
→ Chocolate Mixture
06 - 4 oz dark chocolate (70% cacao), chopped
07 - 1/4 cup unsweetened cocoa powder
→ Sourdough Addition
08 - 1/2 cup active sourdough starter (unfed/discard, room temperature)
# How To Make It:
01 - In a medium saucepan, whisk together the whole milk, heavy cream, and half of the granulated sugar. Heat gently over medium heat, stirring occasionally, until the mixture just begins to steam. Do not allow it to boil.
02 - In a mixing bowl, whisk the egg yolks with the remaining sugar and salt until the mixture turns pale yellow and becomes creamy in texture.
03 - Gradually pour the hot milk mixture into the yolk mixture in a slow, steady stream while whisking constantly to prevent the eggs from scrambling. Return the combined mixture to the saucepan.
04 - Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon and reaches 170°F on an instant-read thermometer.
05 - Remove the saucepan from heat. Add the chopped dark chocolate and unsweetened cocoa powder, stirring vigorously until the chocolate is completely melted and the mixture is smooth.
06 - Pour the mixture through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Allow the base to cool to room temperature, stirring occasionally to prevent a skin from forming.
07 - Once the base has cooled to room temperature, whisk in the sourdough starter until it is fully incorporated and the mixture is homogeneous.
08 - Cover the bowl tightly and refrigerate the ice cream base for at least 4 hours, or preferably overnight, until it is thoroughly chilled.
09 - Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until the ice cream is thick, creamy, and has the consistency of soft serve.
10 - Transfer the churned ice cream to a lidded storage container, smoothing the top with a spatula. Freeze for at least 2 hours before serving to allow it to firm up properly.
# Expert Tips:
01 -
- The sourdough adds a subtle complexity that makes this taste like nothing you have ever bought from a store.
- That familiar custard base means you get genuine richness without any gimmicks.
02 -
- Skip the straining step and you will bite into scrambled egg flecks that ruin an otherwise perfect batch.
- Temperature is everything when tempering yolks, so pour slowly and whisk aggressively to avoid cooking them prematurely.
03 -
- Chill your storage container in the freezer before transferring the churned ice cream so it does not start melting on contact.
- Let the custard rest overnight in the fridge and you will notice a rounder, more cohesive flavor after the sourdough has time to mingle with the chocolate.