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Devil's food chocolate ice cream

Devil's food chocolate ice cream
Penny De Los Santos

As we gear up for summer, with its backyard holidays and barbecues, kid-friendly vacations and baseball games, it’s helpful to have a cookbook on hand that showcases classic American desserts — a book that gathers recipes for all those homey ... Read more

Total time: 45 minutes, plus at least 4 hours refrigeration time | Makes 1 quart

Ice cream base

  • 5 egg yolks
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt, preferably Diamond Crystal
  • 1 cup milk

Step 1To make the ice cream base, in a 3-quart non-reactive saucepan, whisk the egg yolks, sugar, salt and milk over low heat and stir gently until warm, about 5 minutes. Increase to medium-low and stir until custard is slightly thickened and steaming hot, about 5 minutes more. Strain through a fine-mesh sieve into a large bowl, scraping the pot as best you can (leave the sieve in place).

Chocolate paste and assembly

  • 3/4 cup sugar
  • 1 cup Dutch-process cocoa powder, such as Cacao Barry Extra Brute
  • 1/2 cup roughly chopped 72% dark chocolate
  • 11/2 cups heavy cream
  • Prepared ice cream base
  • 1 tablespoon vanilla extract
  • 2 tablespoons crème de cacao

Step 1To make the chocolate paste, whisk the sugar and cocoa together in the same pot, then add the chopped chocolate and cream. Bring to a boil over medium heat, whisking constantly until the sugar has fully dissolved and the mixture is bubbling hot. Strain into the ice cream base, then stir in the vanilla extract and crème de cacao. Cool to room temperature (using an ice bath, if you prefer) and refrigerate until cold and thick, at least 4 hours, or up to 1 week.

Step 2Churn according to the manufacturer’s directions until the ice cream is creamy and thick. If your machine has an open top, cover with an inverted cake pan to keep it cold as it churns. Meanwhile, place a flexible spatula and quart container (an empty yogurt tub works great) in the freezer.

Step 3Enjoy freshly churned ice cream as “soft serve,” or scrape it into the chilled container. Press a sheet of plastic against the ice cream to minimize risk of freezer burn, and seal the container. Freeze until firm enough to scoop, about 12 hours, or up to 3 weeks.

Note: Adapted from a recipe in “BraveTart: Iconic American Desserts” by Stella Parks. She writes, “If you don’t have crème de cacao, use neutral vodka or add a complementary note of flavor with bourbon, triple sec, crème de menthe, or another liqueur. Omitting the alcohol altogether will cause the ice cream to freeze more quickly, so it won’t churn up to its full potential. Aside from being more dense, it will also be harder to scoop.”



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