Chocolate Sourdough Ice Cream (Print Version)
Rich chocolate ice cream meets tangy sourdough for a unique creamy dessert experience.
# What You'll Need:
→ Ice Cream Base
01 - 1 1/2 cups whole milk
02 - 1 1/2 cups heavy cream
03 - 1/2 cup granulated sugar
04 - 4 large egg yolks
05 - 1/4 teaspoon salt
→ Chocolate Mixture
06 - 4 oz dark chocolate (70% cacao), chopped
07 - 1/4 cup unsweetened cocoa powder
→ Sourdough Addition
08 - 1/2 cup active sourdough starter (unfed/discard, room temperature)
# How to Make It:
01 - In a medium saucepan, whisk together the whole milk, heavy cream, and half of the granulated sugar. Warm gently over medium heat until the mixture begins to steam, taking care not to bring it to a boil.
02 - In a mixing bowl, vigorously whisk the egg yolks with the remaining sugar and salt until the mixture turns pale yellow and reaches a creamy consistency.
03 - Slowly pour the hot milk mixture into the yolk bowl in a thin, steady stream while whisking continuously to gradually raise the temperature without scrambling the eggs. Return the combined mixture to the saucepan.
04 - Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon and registers 170°F on an instant-read thermometer.
05 - Remove the saucepan from heat and add the chopped dark chocolate along with the unsweetened cocoa powder. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
06 - Pour the custard through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Allow the mixture to cool to room temperature, stirring occasionally.
07 - Once the base has reached room temperature, whisk in the sourdough starter until it is fully incorporated and no streaks remain.
08 - Cover the bowl tightly and refrigerate the ice cream base for a minimum of 4 hours, though overnight chilling yields the best texture and flavor development.
09 - Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, creamy, soft-serve consistency.
10 - Transfer the churned ice cream into a lidded storage container, smooth the top with a spatula, and freeze for at least 2 hours before scooping and serving.
# Expert Advice:
01 -
- The sourdough tang is subtle enough to intrigue chocolate lovers but never tastes bread like or weird.
- It uses up discard you would otherwise throw away, which feels like a small kitchen victory.
02 -
- If your custard gets too hot and turns lumpy, pour it through a sieve immediately and blend the smooth part with a hand blender to rescue it.
- The sourdough flavor intensifies slightly after freezing, so add a little less than you think you want if you are nervous about the tang.
03 -
- Chill your storage container in the freezer while the machine churns so the ice cream goes from cold to colder instead of warming up during transfer.
- A tablespoon of vodka mixed into the base before chilling keeps it softer straight from the freezer without affecting the flavor at all.