Chocolate Chunk Ice Cream
This Chocolate Chunk Ice Cream blends creamy honey-sweetened custard with nutty almond butter and rich chocolate chunks. Protein-rich and naturally sweetened, it’s a wholesome frozen dessert that’s easy to make at home and perfect for satisfying your chocolate cravings.
Equipment
- 1 heavy saucepan
- 1 Whisk
- 1 Fine mesh strainer
- 1 Ice Cream Maker
- 1 double boiler (or heatproof bowl + saucepan)
- 1 Freezer-safe container
Ingredients
- 1 ½ cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- ⅛ teaspoon orange zest
- ⅔ cup wildflower honey
- ½ cup almond butter
- ⅛ teaspoon almond extract
- ¼ cup dark chocolate avoid chocolate chips
Instructions
- Warm the Dairy Base: Pour the whole milk and heavy cream into a medium, heavy-bottomed saucepan. Add the orange zest to infuse a subtle citrus aroma. Place the saucepan over low heat and gently warm the mixture until it begins to shimmer and tiny bubbles form along the edges, just before a full simmer. Avoid boiling, as this can curdle the milk. Once warmed, remove from the heat and let it rest for 3 minutes to allow the flavors to meld.
- Strain the Zest for Smoothness: Using a fine mesh strainer, carefully pour the milk and cream mixture into a clean bowl to remove the orange zest. Press lightly on the solids to extract any flavorful milk remaining in the zest. This ensures a silky, smooth custard without any fibrous bits.
- Combine Eggs and Dairy: In the same saucepan, whisk together the egg yolks until smooth and slightly pale. Slowly pour the warm milk and cream into the egg yolks in a thin stream, whisking constantly to prevent the eggs from scrambling. Once fully combined, return the mixture to low heat, stirring gently but continuously with a heatproof spatula or wooden spoon.
- Cook the Custard: Cook the egg and dairy mixture over low heat for 5–7 minutes, stirring constantly. Focus on even heat distribution, making sure to scrape the bottom and edges of the pan. You’re looking for a custard that thickens enough to coat the back of a spoon—when you run your finger across it, it should leave a clear line. Avoid boiling, which can cause separation or curdling.
- Add Sweetness and Flavor: Once the custard reaches the perfect thickness, remove it from heat. Immediately stir in the wildflower honey for natural sweetness, the almond butter for rich nutty depth, and the almond extract for a fragrant finish. Whisk thoroughly until all ingredients are fully incorporated and the custard is smooth and glossy.
- Chill the Custard: Transfer the custard to a clean bowl and cover loosely. Place it in the refrigerator, uncovered, and allow it to chill completely. Chilling for at least 2–3 hours ensures the custard is cold enough for proper churning and helps the flavors to fully develop.
- Prepare the Chocolate Chunks: While the custard is chilling, break the dark chocolate into small pieces. Set up a double boiler by placing a heatproof bowl over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Melt the chocolate slowly, stirring occasionally until smooth. Remove from heat and set aside to cool slightly. This will be drizzled into the ice cream later.
- Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into your ice cream maker according to the manufacturer’s instructions. Turn the machine on and let it churn. After about 10 minutes, when the mixture is starting to thicken but is not yet firm, slowly drizzle in the melted chocolate. The churning motion will create luscious chocolate ribbons throughout the ice cream.
- Freeze Until Firm: When the ice cream reaches the desired soft-serve consistency in the ice cream maker, transfer it immediately to a freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 2–3 hours to allow it to firm up to scoopable perfection.
- Serve and Enjoy: Before serving, allow the ice cream to sit at room temperature for 3–5 minutes to soften slightly for easier scooping. Serve in bowls or cones, and enjoy the creamy, honey-sweetened base studded with rich chocolate chunks. Store any leftovers in the freezer for up to two weeks, ensuring the lid is tightly sealed to maintain texture and flavor.
Notes
- Use high-quality, fresh ingredients for the best flavor and texture.
- Choose pasture-raised eggs to achieve a richer, creamier custard.
- Select dark chocolate with at least 60% cocoa for deep, indulgent flavor.
- Use smooth, natural almond butter without added sugar or oils to maintain silkiness.
- Chill the custard thoroughly before churning to prevent icy crystals.
- Whisk continuously while cooking the custard to ensure a velvety texture.
- Melt chocolate slowly over a double boiler to avoid burning and preserve smoothness.
- Freeze in a tightly sealed container for optimal creaminess and to prevent freezer burn.
