Chocolate Sourdough Ice Cream (Printable Version)
Creamy chocolate ice cream with tangy sourdough notes for a unique flavor experience.
# Ingredient List:
→ 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 begins to steam, avoiding a full 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 dairy mixture into the yolk mixture in a thin, steady stream, whisking continuously to prevent scrambling. Return the combined custard to the saucepan.
04 - Cook the custard over low heat, stirring constantly with a spatula or whisk, until it thickens enough to coat the back of a spoon and registers 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 cooked egg bits. Allow the base to cool to room temperature, stirring occasionally to prevent a skin from forming.
07 - Once the base has cooled completely, whisk in the sourdough starter until it is fully incorporated and no streaks remain.
08 - Cover the bowl tightly and refrigerate for at least 4 hours, or ideally overnight, until the mixture is thoroughly chilled throughout.
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 soft-serve consistency.
10 - Scoop the churned ice cream into a lidded storage container, smooth the top with a spatula, and freeze for at least 2 hours to firm up before serving.
# Expert Tips:
01 -
- The sourdough adds a subtle tang that makes the chocolate taste richer without any yeasty flavor.
- It uses up discard you would otherwise throw away, which feels like a small victory.
02 -
- If your custard gets too hot and looks grainy, it has curdled and you need to start over because no amount of straining fixes that texture.
- The sourdough flavor strengthens slightly after freezing, so underestimating it at the tasting stage is actually fine.
03 -
- Chill your storage container in the freezer before transferring the churned ice cream so it does not melt on contact.
- The custard should taste slightly too tangy before churning because cold mutes flavors significantly.