Recipe: Sous Vide Chocolate Ice Cream
April 16, 2020
Chocolate ice cream is a family favourite made easy with sous vide. Fine temperature control take the guess work out, and put the flavour back in. Even better, making ice cream at home means that you can add kinds of extras - from savoury to sweet.
- Prep: 15 mins
- Cook: 5 hrs
- Yields: Aproximately 5 cups
8 oz. of 70% cocoa dark chocolate, roughly chopped
3 cups whole milk (for creamier ice cream substitute up to 1 cup of heavy cream)
1/2 cup granulated sugar
1/4 cup cocoa powder
1 tbsp. honey (natural preferred)
2 tsp. flaky sea salt, with extra for garnish
6 egg yolks
1/4 cup cacao nibs
1Using a blender, combine all ingredients other than the cacao nibs until the cocoa powder has dissolved and the dark chocolate is finely chopped.
2By hand, combine the blend and cacao nibs together. When incorporated transfer to a vacuum-sealable bag (you can also use a ziplock bag in a large bowl of air to displace the air before sealing)
3Preheat your water bath to 185 degrees fahrenheit and cook for 45 minutes, making sure that the bag remains submerged.
4Empty the ice cream base into a large bowl and whisk to combine. Cover with plastic wrap and refrigerate (don't freeze!) overnight. While the ice cream is chilling make sure to place the drum of your ice cream machine in the freezer.
5The following day freeze the ice cream base following your ice cream maker's instructions. Return to your favourite sealable container and place in the freezer for between 3 to 4 hours.
6Scoop, garnish with flaky sea salt and serve!
For the adventurous, consider incorporating a raspberry or orange infusion at the same time as you add the cacao nibs. The classic Mexican ice cream flavours of vanilla bean, cinnamon and cayenne pepper are also a nice treat.