Chocolate Ice Cream

Chocolate ice cream benefits from a rich sous vide jar custard. Balance chocolate intensity with proper sugar ratios.

Double Chocolate

Cocoa plus melted chocolate for maximum intensity.

Ingredients

Component	1x	2x
Chocolate
Dutch-process cocoa	30g	60g
Dark chocolate (70%), chopped	115g	230g
Base
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	300g (1¼ c)	600g (2½ c)
Granulated sugar	130g	260g
Egg yolks	100g (5)	200g (10)
Corn syrup	35g	70g
Fine sea salt	3g	6g
Vanilla extract	5g	10g

Yield: ~1050ml (1x)

Method

1. Bloom cocoa: Whisk cocoa into milk until smooth.

2. Make custard: Combine the cocoa milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Add chocolate: Pour the hot strained base over chopped chocolate. Let sit 30 sec. Whisk until smooth.

4. Finish: Once below 40°C, whisk in vanilla.

5. Age and churn: Chill overnight. Churn to -6°C.

---

Milk Chocolate

Sweeter, creamier chocolate experience.

Ingredients

Component	1x	2x
Chocolate
Milk chocolate (38%), chopped	170g	340g
Base
Whole milk	320g (1⅓ c)	640g (2⅔ c)
Heavy cream	300g (1¼ c)	600g (2½ c)
Granulated sugar	90g	180g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	2g	4g
Vanilla extract	5g	10g

Yield: ~1000ml (1x)

Method

1. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

2. Add chocolate: Pour the hot strained base over milk chocolate. Let sit 30 sec. Whisk until smooth.

3. Finish: Once below 40°C, whisk in vanilla.

4. Age and churn: Chill overnight. Churn to -6°C.

Note

Milk chocolate is sweeter—sugar is reduced in base to compensate.

---

White Chocolate

Creamy vanilla-forward with cocoa butter richness.

Ingredients

Component	1x	2x
Chocolate
White chocolate, chopped	150g	300g
Base
Whole milk	320g (1⅓ c)	640g (2⅔ c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Granulated sugar	80g	160g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	2g	4g
Vanilla bean	½ pod	1 pod

Yield: ~1000ml (1x)

Method

1. Infuse vanilla: Split bean, scrape seeds. Steep in milk and cream at 70°C for 30 min.

2. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Add chocolate: Let the strained base cool to 75°C max, then pour over white chocolate. Whisk gently until smooth.

4. Age and churn: Chill overnight. Churn to -6°C.

Caution

White chocolate is temperature sensitive. Let custard cool slightly before adding to prevent seizing.

---

Mexican Chocolate

Cinnamon, cayenne, and dark chocolate.

Ingredients

Component	1x	2x
Chocolate & Spices
Dark chocolate (64%), chopped	100g	200g
Ground cinnamon	4g	8g
Cayenne pepper	0.8g	1.6g
Base
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	300g (1¼ c)	600g (2½ c)
Granulated sugar	130g	260g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	3g	6g
Vanilla extract	5g	10g

Yield: ~1000ml (1x)

Method

1. Bloom spices: Add cinnamon and cayenne to milk. Heat to 70°C. Steep 15 min.

2. Make custard: Combine the spiced milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Add chocolate: Pour the hot strained base over chocolate. Let sit 30 sec. Whisk smooth.

4. Finish: Once below 40°C, whisk in vanilla.

5. Age and churn: Chill overnight. Churn to -6°C.

---

Chocolate Fudge Brownie

Chocolate ice cream with fudge swirl and brownie pieces.

Ingredients

Component	1x	2x
Base (Double Chocolate)
Dutch-process cocoa	30g	60g
Dark chocolate, chopped	100g	200g
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Granulated sugar	130g	260g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	3g	6g
Mix-ins
Hot fudge sauce (freezer-stable)	80g	160g
Brownie pieces (1cm cubes)	100g	200g

Yield: ~1000ml (1x)

Method

1. Make double chocolate base: Build the Double Chocolate base using the sous vide jar method above (bloom the cocoa, sous vide the jar custard at 82.8°C / 181°F for 50 min swirling at 25 min, strain hot, then pour over the chopped chocolate).

2. Prepare brownies: Cut into 1cm cubes. Freeze 30 min.

3. Churn: Process base to -6°C.

4. Layer: Transfer ⅓ to container. Drizzle ⅓ fudge, sprinkle ⅓ brownies. Repeat layers.

5. Swirl: Single knife pass through layers.

6. Harden: Freeze 6+ hrs.

---

Chocolate Peanut Butter

Chocolate with peanut butter swirl.

Ingredients

Component	1x	2x
Chocolate Base
Dutch-process cocoa	30g	60g
Dark chocolate (64%), chopped	85g	170g
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Granulated sugar	130g	260g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	3g	6g
Peanut Butter Swirl
Creamy peanut butter	100g	200g
Powdered sugar	30g	60g
Neutral oil	20g	40g
Fine sea salt	1g	2g

Yield: ~1000ml (1x)

Method

1. Make chocolate base: Build the chocolate base using the sous vide jar method (bloom the cocoa, sous vide the jar custard at 82.8°C / 181°F for 50 min swirling at 25 min, strain hot, then pour over the chopped chocolate).

2. Make PB swirl: Whisk peanut butter, powdered sugar, oil, and salt until smooth and pourable.

3. Churn: Process chocolate base to -6°C.

4. Layer: Alternate ice cream and peanut butter swirl when packing.

5. Swirl: Single knife pass.

6. Harden: Freeze 6+ hrs.

---

Chocolate Raspberry

Dark chocolate with raspberry ribbon.

Ingredients

Component	1x	2x
Chocolate Base
Dark chocolate (70%), chopped	115g	230g
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Granulated sugar	130g	260g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	3g	6g
Raspberry Ribbon
Raspberry purée	150g	300g
Granulated sugar	50g	100g
Corn syrup	25g	50g
Lemon juice	5g	10g

Yield: ~1000ml (1x)

Method

1. Make raspberry ribbon: Combine purée, sugar, corn syrup. Simmer until reduced to 150g and 65° Brix. Add lemon. Cool completely.

2. Make chocolate base: Build the chocolate base using the sous vide jar method (without cocoa—just chocolate): sous vide the jar custard at 82.8°C / 181°F for 50 min swirling at 25 min, strain hot, then pour over the chopped chocolate.

3. Churn: Process to -6°C.

4. Layer: Alternate ice cream and raspberry ribbon when packing.

5. Swirl and harden: Single knife pass. Freeze 6+ hrs.

---

Malted Milk Chocolate

Nostalgic malt shop flavor.

Ingredients

Component	1x	2x
Chocolate & Malt
Milk chocolate, chopped	115g	230g
Malted milk powder	50g	100g
Base
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Granulated sugar	100g	200g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	2g	4g
Vanilla extract	5g	10g

Yield: ~1000ml (1x)

Method

1. Dissolve malt: Whisk malted milk powder into milk until smooth.

2. Make custard: Combine the malted milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Add chocolate: Pour the hot strained base over chocolate. Whisk smooth. Once below 40°C, add vanilla.

4. Age and churn: Chill overnight. Churn to -6°C.