Chocolate Sourdough Ice Cream (Printable Version)
Rich chocolate meets tangy sourdough in this unique frozen dessert with a creamy texture and complex 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)
# 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 begins to steam, taking care not to bring it 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 reaches a creamy consistency.
03 - Slowly pour the hot milk mixture into the yolk mixture in a thin, steady stream while whisking constantly to gradually raise the temperature without scrambling the eggs. 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 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 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.
07 - Once the base has cooled, whisk in the room-temperature sourdough starter until fully blended and no streaks remain.
08 - Cover the bowl and refrigerate the ice cream base for at least 4 hours, or preferably overnight, to allow the flavors to meld 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, soft-serve consistency.
10 - Transfer the churned ice cream to a lidded container, smooth the top with a spatula, and freeze for at least 2 hours until firm enough to scoop.
# Top Tips:
01 -
- The sourdough adds a subtle tang that makes the chocolate taste deeper and more dimensional without any weird bread flavor.
- It uses up discard you would otherwise throw away, turning waste into the most talked about dessert at your table.
02 -
- Tempering the yolks too fast will give you chocolate scrambled eggs, so pour slowly and whisk like your dessert depends on it.
- The sourdough flavor intensifies slightly after freezing, so do not panic if it tastes mild right after churning.
03 -
- Chill your storage container in the freezer before transferring the churned ice cream so it does not melt on contact.
- Fold in mini chocolate chips or toasted walnuts right after churning for pockets of crunch that surprise with every bite.