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French Silk Ice Cream

French Silk Ice Cream Recipe

French Silk Ice Cream is a rich and creamy dessert inspired by the classic French Silk Pie. Made with high-quality chocolate, heavy cream, and optional egg yolks for added silkiness, this ice cream boasts a decadent chocolate flavor and velvety texture. The recipe involves creating a chocolate-infused custard base, churning it into a soft-serve consistency, and freezing it to perfection. With tips for achieving the best results and room for customization, this homemade treat is a delightful addition to any dessert menu!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American, French
Servings 6 People
Calories 3206 kcal

Equipment

  • Medium Saucepan:
  • Mixing Bowls:
  • Whisk
  • Wooden Spoon or Heatproof Spatula
  • Fine Mesh Sieve (Optional)
  • Ice Cream Maker
  • Airtight Freezer-Safe Container
  • Plastic Wrap or Parchment Paper
  • Measuring Cups and Spoons:
  • Instant-Read Thermometer (Optional)

Ingredients
  

  • 4 ounces Dark or Semi-Sweet Chocolate (chopped)
  • 2 tablespoons Unsweetened Cocoa Powder
  • 2 cups Heavy Cream (480 ml), divided
  • 1 cup Whole Milk (240 ml)
  • ¾ cup Granulated Sugar(150 grams)
  • 4 large Egg Yolks (optional, for a richer texture)
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt

Instructions
 

  • Prepare the Chocolate Base
    In a saucepan, combine 2 tablespoons of cocoa powder, 4 oz of chopped dark or semi-sweet chocolate, and ½ cup of heavy cream. Heat over low heat, stirring constantly until the chocolate is melted and smooth. Remove from heat and set aside to cool slightly.
  • Make the Custard Base (Optional with Egg Yolks)
    In a mixing bowl, whisk together 4 egg yolks and ¾ cup of granulated sugar until pale and thick. In a separate saucepan, heat 1 cup of whole milk and 1½ cups of heavy cream over medium heat until steaming (but not boiling). Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (170°F or 77°C). Do not boil.
  • Combine the Chocolate and Custard
    Add the melted chocolate mixture into the custard base and whisk until fully incorporated. Stir in 1 teaspoon of vanilla extract and ¼ teaspoon of salt. Let the mixture cool to room temperature.
  • Chill the Mixture
    Cover the mixture with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold.
  • Churn and Freeze the Ice Cream
    Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–30 minutes). Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours, or until firm.

Notes

  1. Egg Yolks Are Optional
    • While egg yolks create a richer, smoother custard and contribute to the silky texture, they are optional in this recipe. If you prefer a lighter version, you can skip the eggs and simply make the chocolate base combined with the milk and cream.
  2. Chill the Custard Base Thoroughly
    • Make sure the custard mixture is completely chilled before churning. This is a crucial step to ensure the ice cream freezes properly and achieves the right creamy texture.
  3. Ice Cream Maker is Recommended
    • Using an ice cream maker provides the best results by churning the mixture into a smooth, soft-serve consistency. If you don’t have one, you can manually stir the mixture every 30 minutes during the freezing process to prevent ice crystals from forming, though the texture may not be as smooth.
  4. Use High-Quality Chocolate
    • The flavor of your ice cream depends greatly on the chocolate you use. Opt for high-quality dark or semi-sweet chocolate (at least 60% cocoa) for the best taste. Avoid using chocolate chips, as they contain stabilizers that may affect the texture.
  5. Freezing Time
    • After churning, be sure to allow the ice cream to freeze for at least 4 hours before serving, or until it is firm enough to scoop. If storing for longer, cover the ice cream surface with plastic wrap or parchment paper to prevent freezer burn.
  6. Adjust Sweetness to Taste
    • You can adjust the sweetness of the ice cream to your preference by adding more sugar, but remember that it will become less sweet once frozen. Taste the mixture before freezing to ensure it’s to your liking.
  7. Serve at the Right Temperature
    • For the creamiest texture, let the ice cream sit at room temperature for a few minutes before serving. This will make it easier to scoop.
By keeping these important notes in mind, you’ll create a delicious, smooth, and creamy French Silk Ice Cream every time!
Keyword French Silk Ice Cream Recipe