6 Serves
372 Mins
16 g
41 g
43 g
In a saucepan, heat the whole milk and heavy cream until just simmering.
Ingredients, vitamins, and health benefits
Whole Milk
Heavy Cream
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
220 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
447 mg / 1,250 mgPotassium
329 mg / 4,700 mgSodium
146 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
1 g / 28 gSugar
39 g / 50 gSaturated Fat
17 g / 20 gCholesterol
823 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
In a mixing bowl, whisk the egg yolks and granulated sugar until pale and thick.
Temper the egg mixture by slowly pouring the hot milk into the yolks while whisking constantly, then return the mixture to the saucepan and cook over low heat until it coats the back of a spoon.
Chill the custard base in the refrigerator for at least 2 hours.
Churn the chilled base in an ice cream maker according to the manufacturer's instructions.
Fold in finely shaved dark chocolate during the final minutes of churning, then transfer to a container and freeze for 4 hours.
Dark Chocolate
Egg Yolks
Granulated Sugar
Vitamin A
359 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
5 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
220 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
447 mg / 1,250 mgPotassium
329 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
39 g / 50 gSaturated Fat
17 g / 20 gCholesterol
823 mg / 300 mgCaffeine
0 mgNet Carbs
4
g50
g15
g
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BrazilianZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgAlcohol
0 g