Chocolate Sourdough Ice Cream (Printable)
Creamy chocolate ice cream infused with tangy sourdough for a unique flavor profile.
# 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 tsp 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 is steaming but not boiling.
02 - In a mixing bowl, whisk the egg yolks with the remaining sugar and salt until the mixture turns pale and becomes creamy in texture.
03 - Gradually pour the hot milk mixture into the yolk bowl in a slow stream, whisking constantly to prevent scrambling. 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 reaches 170°F on an instant-read thermometer.
05 - Remove the saucepan from heat. Add the chopped dark chocolate and unsweetened cocoa powder, stirring vigorously until the chocolate is fully melted and the mixture is smooth.
06 - Pour the mixture through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Allow it to cool to room temperature.
07 - Once cooled, whisk in the sourdough starter until it is fully incorporated and the base is homogeneous.
08 - Cover the bowl and refrigerate the ice cream base for at least 4 hours, or preferably overnight, to allow flavors to develop and the base to fully chill.
09 - Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until the mixture reaches a thick, creamy consistency.
10 - Transfer the churned ice cream into a lidded storage container, smooth the top, and freeze for at least 2 hours until firm enough to scoop before serving.
# Expert Tips:
01 -
- The sourdough adds a subtle tang that cuts through the richness of the chocolate in a way that keeps you reaching for another spoonful.
- It uses up sourdough discard that would otherwise be wasted, turning leftovers into something genuinely exciting.
02 -
- If the custard gets too hot the eggs will scramble, so keep the heat low and stir without stopping.
- The sourdough flavor intensifies slightly after freezing, so a little tang now means a balanced flavor later.
03 -
- Chill your storage container in the freezer before transferring the churned ice cream so it does not melt on contact.
- A tablespoon of vodka mixed into the base before churning keeps the ice cream scoopable even after days in the freezer.