Chocolate Sourdough Ice Cream (Printable)
Rich chocolate ice cream infused with tangy sourdough starter for a unique, complex flavor profile that adventurous dessert lovers will appreciate.
# 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)
# Directions:
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, making sure it does not come 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 becomes thick and creamy.
03 - Slowly pour the hot milk mixture into the egg yolk bowl in a thin, steady stream while whisking constantly to prevent the yolks from scrambling. Once fully combined, return the tempered mixture to the saucepan.
04 - Cook over low heat, stirring continuously with a spatula or wooden spoon, until the custard thickens and coats the back of a spoon. The internal temperature should reach 170°F on an instant-read thermometer.
05 - Remove the saucepan from heat and immediately add the chopped dark chocolate and unsweetened cocoa powder. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
06 - Pour the mixture through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Allow the base to cool to room temperature, stirring occasionally to prevent a skin from forming.
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 at least 4 hours, or preferably overnight, until it is thoroughly chilled.
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 into a lidded storage container, smoothing the top with a spatula. Freeze for at least 2 hours or until firm enough to scoop before serving.
# Expert Tips:
01 -
- The sourdough tang cuts through the richness of the chocolate in a way that keeps you reaching for another spoonful without ever feeling too heavy.
- It uses up discard starter, so nothing goes to waste and you get dessert as a reward for feeding your culture.
02 -
- If your custard gets too hot and the eggs scramble slightly, just strain it through the sieve and nobody will ever know the difference.
- The sourdough flavor intensifies slightly after freezing, so if you taste the base and it seems mild, trust that it will develop.
03 -
- Chill your storage container in the freezer before transferring the churned ice cream so it does not melt on contact and create icy pockets.
- Folding in mini chocolate chips right after churning adds a wonderful texture contrast that pairs perfectly with the tangy base.