French Chocolate Ice Cream



7 cups heavy cream
12 oz semisweet chocolate
2 oz unsweetened baking chocolate (2 squares)
1 cup granulated sugar
1/2 cup water
1 pinch salt
6 each egg yolks, from eggs grade large, extra large or jumbo)
2 tsp vanilla extract


Place 2 cups of the cream (reserve 5 cups) in a 6- to 8-cup heavy saucepan. Add both chocolates, place over low heat, and stir occasionally until the chocolate is melted.

Remove from the heat and beat briefly with a wire whisk, an electric mixer, or an egg beater until smooth. Set aside.

Place the sugar and water in a very small saucepan over moderate heat. Stir with a wooden spatula until the sugar is dissolved and the syrup becomes clear and comes to a boil. Wash down the sides with a brush dipped in cold water to remove any undissolved granules. Increase the heat to high and let boil without stirring for 5 minutes-a candy thermometer should reach 230 degrees.

Meanwhile, in the small bowl of an electric mixer add the salt to the yolks and beat for about a minute.

When the syrup is ready add it gradually-in a thin stream-to the yolks, beating at high speed. Then continue to beat for several minutes until the mixture is pale and thick and forms a ribbon when the beaters are raised.

Transfer the mixture to the large bowl of the electric mixer. On low speed add the warm chocolate cream and beat only until mixed, scraping the bowl frequently with a rubber spatula.

Add the vanilla and on low speed add the reserved 5 cups of cold heavy cream, scraping the sides and bottom of the bowl as you add the cream to keep the mixture smooth.

You may pour the mixture into a churn now and freeze it, or refrigerate it for several hours or overnight (it will become very thick) before freezing. Carefully follow the freezing directions for your churn. Because this is so rich you should use a little less ice cream salt than usual for your churn or the ice cream will harden too quickly; it is best if it hardens slowly.

Check the ice cream before serving; if it is too firm, place it in the refrigerator for 15 to 30 minutes or longer if necessary. Or, better yet, process, blend, or mix it (after doing each many times I think I prefer to mix in the electric mixer) as described in To Soften Ice Cream . To serve, scoop or spoon into chilled dessert cups or bowls.


Serves 28

Cook Time

Prep Time: 40 mins.
Cook Time: 25 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 28
Amount Per Serving:
Calories: 209
Calories from Fat: 171

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 19g
Carbohydrates 20g
Dietary Fiber 2g
Saturated Fat 13g
Calories 209kcal
Cholesterol 90mg
Protein 5g
Sodium 24mg
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.