No-Churn Chocolate Chunk Ice Cream
Satisfy your sweet tooth with this rich No-Churn Chocolate Chunk Ice Cream recipe that's perfect for those who crave a creamy, chocolaty dessert without the hassle of an ice cream maker. This homemade ice cream features a silky base of dark chocolate couverture, heavy cream, and a hint of vanilla, combined with luscious dark chocolate chunks for an irresistibly smooth and indulgent treat. Ready in just 6 hours, this No-Churn Chocolate Chunk Ice Cream is an effortless, delectable way to cool off and delight in a heavenly chocolate dessert.
1 ½ cups (355ml) heavy cream
6 ounces (170g) dark chocolate couverture, chopped
1/3 cup (65g) granulated sugar
3 large eggs
½ teaspoon vanilla extract
1/4 teaspoon salt
3 ounces (85g) dark chocolate, finely chopped
Whip cream in a medium bowl until soft peaks form. Set aside in refrigerator.
Melt chocolate (in the microwave on 50% power in 30-second blasts, or using the double boiler method). Set aside to cool.
In a saucepan, bring 1 inch of water to a low simmer. Place the eggs and sugar in a heatproof bowl on the saucepan and cook, stirring constantly, until mixture reaches 160°F (71°C), about 5 minutes. Remove from the heat and add the vanilla and salt.
With an electric mixer whip on high speed until the mixture is pale yellow and more than doubled in size, 5-8 minutes. Mix approximately one third of egg mixture into the melted chocolate, then mix the chocolate mixture back into remaining egg mixture.
Mix one fourth of whipped cream into chocolate mixture until smooth, then gently fold in the remaining whipped cream until mostly incorporated, add chocolate chunks and continue folding until no streaks remain. Transfer to a quart-sized container, cover and freeze until firm.