Chocolate Sourdough Ice Cream (Print)
Rich chocolate ice cream meets tangy sourdough for a uniquely 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:
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 just begins to steam, taking care not to bring it to a boil.
02 - In a mixing bowl, whisk the egg yolks with the remaining sugar and salt until the mixture turns pale yellow and becomes thick and creamy.
03 - Slowly pour the hot milk mixture into the yolk mixture in a thin, steady stream while whisking constantly to prevent the eggs from scrambling. Return the combined mixture to the saucepan.
04 - Cook over low heat, stirring continuously with a spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon and reaches 170°F on an instant-read thermometer.
05 - Remove the saucepan from heat. Add the chopped dark chocolate and unsweetened cocoa powder, stirring 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 to prevent a skin from forming.
07 - Once the base has cooled completely, whisk in the unfed sourdough starter until it is fully incorporated and the mixture is homogeneous.
08 - Cover the bowl tightly and refrigerate the ice cream base for at least 4 hours, or preferably overnight, to allow the flavors to develop and the base to reach a temperature of 40°F or below.
09 - Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until the mixture reaches a thick, soft-serve consistency.
10 - Transfer the churned ice cream to a lidded storage container, smoothing the top with a spatula. Freeze for at least 2 hours before scooping and serving.
# Expert Tips:
01 -
- The sourdough adds a subtle tang that cuts through the richness of the chocolate in a way that feels almost magical.
- It uses up discard, so you finally have an excuse for that jar living in the back of your fridge.
02 -
- If you skip the straining step, you will end up with tiny scrambled egg bits in your ice cream and no amount of chocolate can hide that.
- Adding the sourdough while the base is still hot will kill the tangy flavor you are trying to build, so patience here is everything.
03 -
- Chill your storage container in the freezer before transferring the churned ice cream so it does not melt on contact and form icy pockets.
- Folding in mini chocolate chips right before the final freeze adds a texture contrast that makes every bite more interesting.