Bittersweet Chocolate Ice Cream

Bittersweet Chocolate Ice Cream

There is nothing like bittersweet chocolate ice cream to blur the lines between childhood and adulthood. With this recipe for homemade ice cream, enjoy the childish sweetness and the bitter adult flavor of this elegant flavor.



Preparation Time8 hr


  • 1 3/4 cup half-and-half
  • 2 tablespoons honey
  • 6 egg yolks, at room temperature
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 6 ounces extra-bittersweet or bittersweet chocolate, chopped coarsely
  • 3 tablespoons dark rum


  1. Scald half-and-half in a heavy medium saucepan. Stir in honey.
  2. Combine egg yolks, sugar, vanilla, and salt in a medium bowl.
  3. Slowly whisk in half-and-half. Return to pan.
  4. Stir over medium-low heat until thick enough to coat back of spoon (180 degrees F), do not boil.
  5. Remove from heat. Add chocolate and stir until melted. Sift in cocoa, whisking to blend.
  6. Add rum. Strain into container. Cool slightly. Cover and freeze until firm, at least 8 hours.
  7. Place 2 scoops if ice cream side by side in wach dessert bowl and freeze.
  8. To serve, let ice cream soften slightly in the refrigerator if frozen solid.
  9. Top each scoop of ice cream with a scoop of mousse. Garnish with shaved chocolate.

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Found a chocolate gelato recipe that calls for 1/2 cup cocoa powder and the recipe sounds very much like this one. I have tried the gelato and it is very chocolatey so I assume the amount of cocoa needed for this is the 1/2 cup. I guess if you didn't want it to be so strong, you could cut it to 1/4 cup. Play with it to get the taste you like. You might even try semi sweet or milk chocolate for the bittersweet. Either way it is a very good recipe. How can you go wrong with chocolate?

So, how much cocoa? Cocoa is not listed in the ingredients but in the directions.

You did not list "COCOA" as an ingredient. Step 5 says "to sift in cocoa". How much? 1/4 cup, 1/2 cup or 3 or 4 tablespoons? Can you use whole eggs instead of yolks?


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