Chocolate Sourdough Ice Cream (Printable)
Rich chocolate ice cream meets tangy sourdough for a unique creamy dessert experience.
# 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)
# How-To Steps:
01 - In a medium saucepan, whisk together the whole milk, heavy cream, and half of the granulated sugar. Heat gently over medium heat until the mixture begins to steam, without bringing it to a boil.
02 - In a mixing bowl, whisk the egg yolks with the remaining sugar and salt until the mixture turns pale and creamy.
03 - Gradually pour the hot milk mixture into the yolk bowl in a slow stream, whisking constantly to temper the eggs. Return the combined mixture to the saucepan.
04 - Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon and reaches 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 fully melted and the mixture is smooth.
06 - Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps. Allow it to cool to room temperature.
07 - Once cooled, whisk in the sourdough starter until it is fully incorporated and the base is homogeneous.
08 - Cover the bowl and refrigerate the ice cream base for at least 4 hours, or preferably overnight, until thoroughly chilled.
09 - Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.
10 - Transfer the churned ice cream to a lidded container and freeze for at least 2 hours before serving to allow it to firm up.
# Expert Advice:
01 -
- The tang from the sourdough starter cuts through the richness of dark chocolate in a way that keeps you reaching for another spoonful.
- It uses up discard you were probably going to throw away anyway, which feels like a small victory against food waste.
02 -
- I once rushed the tempering step and ended up with tiny flecks of cooked egg throughout the custard, which is exactly why straining exists as your safety net.
- The sourdough flavor intensifies slightly after freezing, so if you taste the base and want more tang, add another tablespoon of discard before chilling.
03 -
- Chill your storage container in the freezer before transferring the churned ice cream so it does not melt on contact and form ice crystals.
- Using a higher percentage cacao chocolate will amplify the bitterness and make the sourdough tang more pronounced, so adjust based on how adventurous your palate feels.