Chocolate Sourdough Ice Cream (Print Version)
Rich chocolate ice cream with tangy sourdough depth, creamy texture and complex flavor profile.
# What You'll Need:
→ Chocolate Base
01 - 5.3 oz dark chocolate (at least 60% cocoa), finely chopped
02 - 1/3 cup unsweetened cocoa powder
03 - 3/4 cup plus 1 tablespoon whole milk
04 - 1 1/4 cups heavy cream
05 - 1/2 cup granulated sugar
→ Sourdough Mixture
06 - 1/2 cup active sourdough starter (unfed within 6 hours)
→ Eggs
07 - 4 large egg yolks
→ Flavorings & Seasoning
08 - 1 teaspoon pure vanilla extract
09 - 1/4 teaspoon fine sea salt
# How-To Steps:
01 - In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Warm over medium heat until the mixture begins to steam, taking care not to bring it to a boil.
02 - Add the chopped dark chocolate and unsweetened cocoa powder to the saucepan. Whisk continuously until the chocolate is completely melted and the mixture is smooth and glossy. Remove from heat.
03 - In a separate mixing bowl, vigorously whisk the egg yolks with the remaining granulated sugar until the mixture turns pale yellow and falls in thick ribbons from the whisk.
04 - Gradually stream approximately 1 cup of the hot chocolate mixture into the yolk bowl while whisking constantly to prevent scrambling. Once combined, pour the tempered yolk mixture back into the saucepan.
05 - Return the saucepan to low heat and stir continuously with a spatula or whisk until the custard thickens enough to coat the back of a spoon, reaching an internal temperature of 175°F (80°C).
06 - Immediately remove the saucepan from heat. Stir in the vanilla extract and fine sea salt until evenly distributed. Allow the custard to cool to room temperature.
07 - Once the custard has cooled, whisk in the active sourdough starter until completely blended and no streaks remain.
08 - Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or until the mixture is thoroughly chilled throughout.
09 - Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions, typically 20 to 25 minutes, until the consistency resembles soft-serve.
10 - Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Freeze for a minimum of 2 hours until firm and scoopable.
11 - Scoop into bowls or cones and serve. For the best texture, let the ice cream sit at room temperature for 5 minutes before scooping.
# Expert Tips:
01 -
- The tang from the sourdough starter cuts through the richness of dark chocolate in a way that regular chocolate ice cream never achieves.
- It sounds fancy but the whole process is surprisingly forgiving once you nail the custard base.
02 -
- If your custard gets too hot and scrambles the eggs, strain it through a fine mesh sieve and carry on because it will still work.
- Adding the sourdough starter while the mixture is still hot will kill the flavor, so patience here really matters.
03 -
- Use a starter that smells distinctly sour and has not been fed in at least six hours for the boldest flavor.
- Swirl in chocolate chips or toasted nuts right at the end of churning for a ripple of texture throughout.