Double Chocolate Ice Cream | Blue Jean Chef - Meredith Laurence
This recipe for Philadelphia-style Double Chocolate Ice Cream is easy to make, but hard to resist! Grab your spoon and get ready to dive in!
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Cooking tools:
- Ice cream maker
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Refrigerator
- Freezer
- Ice bath
- Airtight container
- Spoon
- Chopped chocolate cutting board
- Chef's knife
- Cutting board
Ingredients
- ½ cup chopped bittersweet or semi-sweet chocolate
- ¼ cup granulated sugar
- 1 tablespoon sifted Dutch-processed cocoa
- 1½ cups heavy cream
- ½ cup whole milk
- ¼ cup corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional, but helps with texture)
- ¼ to ½ cup rough chopped semi-sweet chocolate chunks
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