Chocolate Truffle Ice Cream


I’m a purist when it comes to ice cream; not a fan of those what-the-hell flavors that pose as ice cream but are actually a totally different category of dessert – pumpkin pie, cotton candy and wedding cake come to mind.

I avoid distracting mix-ins like swirling candy rainbows, chunks of cake, cookies or even chocolate chips. That stuff just gets in the way.

When I indulge in ice cream, I want to be focused on the very essence of it: cream, air and sugar. I want smooth, super-luscious cream floating in my mouth; sweet, butterfatty custard in easy to understand flavors like vanilla, strawberry or chocolate.


Making homemade ice cream isn’t difficult, but it does involve some patience and maybe a tiny bit of bravery during certain delicate steps such as making the custard base on the stovetop (scrambled eggs are not fun in ice cream, and neither is throwing them out and starting all over).

The demand and production of ultra-premium “artisanal” ice cream is growing. If you live or visit a city that has small shops like Jeni’s in Columbus, Ohio or Van Leeuwen in New York City, well lucky you. Bypass the recipe below and go out on the town!

But if you have some time, an inexpensive electric ice cream maker and the desire for indulgence, you can make this rich, not-too-sweet ice cream in your kitchen. The texture is very much like the inside of a chocolate truffle, only much colder…


Chocolate Truffle Ice Cream

Serving Size: 1 quart


  • 4 ounces semisweet chocolate, chopped
  • 4 ounces bittersweet chocolate, chopped
  • 8 egg yolks
  • 1 cup brown sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup cocoa powder, plus more for serving
  • 1/4 teaspoon fine sea salt


  1. Put the chocolate in a heatproof bowl and set it over a saucepan of simmering water. Let the chocolate melt, stirring until smooth. Set aside to cool.
  2. Beat the egg yolks and sugar in an electric mixer until thickened and pale, about 5 minutes on medium-high speed.
  3. Meanwhile, combine the cream, milk, cocoa and salt in a saucepan. Bring the mixture just to a boil - when little bubbles form around the edges of the pan, you're done. Transfer to a container with a pouring spout (like a Pyrex liquid measure) and slowly drizzle into the egg mixture on low speed.
  4. Return the mixture to the saucepan and cook for 5 - 7 minutes over medium-low heat, whisking constantly, until thickened enough that the whisk leaves a trail in the pan. If you want to be sure, the temperature should read 175 degrees on an instant thermometer.
  5. Whisk the melted chocolate into the custard until completely smooth. Strain through a fine mesh strainer into a bowl. Cover and refrigerate until very cold - at least 6 hours or overnight.
  6. Scrape the mixture into an ice cream maker (it will be thick) and churn according to directions. You can serve right away, or transfer to a container to freeze for a few more hours. Scoop truffle-sized servings and dust with cocoa powder.


  1. This looks fantastic. I just bought my first ice cream maker at the weekend and Im getting lots of inspiration already.

    So far I’ve made a raspberry sorbet and a very easy vanilla and mascapone ice cream which didnt involve having to make a custard base. I wonder if the chocolate could be combined to the mascapone mix to make an easier version of this?

    Lovely post and photos.

  2. Loved your icecream too tempting pls pass me some 🙂

  3. I love Chocolate truffle ice cream! yum! 🙂

  4. You got a nice ice cream recipe here. Yummy photos too. Thanks for sharing. I tried making ice cream with tea, let’s see how can I do this too.

  5. Fantastic! Chocolate is my favorite ice cream and this must be to die for.

  6. I’m always trying choc. ice cream recipes..this one looks great. Thanks for posting.

  7. I love chocolates and ice cream. Your recipe is simple. I wanna try this at home. Thanks for this.

  8. This looks so good. I am an ice cream purist too. My husband always says that he wastes his money on Cold Stone for me because I never want a mix in. I am presently in the market for a new ice cream maker. As soon as I find one on sale, I’m making your recipe.

  9. Sorry, I misspelled my own blog address. I think I got it right this time.

  10. How can you not want to eat something called chocolate truffle? It looks marvelous!

  11. Great recipe. Thanks for sharing. I found it to be so thick that it didn’t actually need much stirring to become “ice” cream. I just put it in the freezer and hand sitrred it every few hours.I blogged about it over at What the Dog Ate. Thanks again for sharing. This was truly delicious.


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