Chocolate Truffle Ice Cream

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This week seems to be ice cream week. If vanilla ice cream is my favorite, chocolate is the next runner up.

This ice cream tastes like frozen chocolate mousse. It’s rich and creamy—with a boozy double dose of flavor from vanilla extract and chocolate liquor.

Chocolate Truffle Ice Cream

5 oz. bittersweet chocolate, chopped
5 egg yolks
1 whole egg
1 1/4 cups sugar
2 cups whipping cream
1 Tbls. vanilla extract
2 Tbls. chocolate liquor
2 Tbls. butter

Yields about 1 quart

Melt the chocolate
Fill the bottom of a double boiler about half full with water and set it on top of the stove on medium-high heat.

Add the chopped chocolate and stir occasionally until melted.

When the chocolate is melted, remove it from the heat and set it on the counter to cool a little.

Start the custard
In a medium-sized bowl, whisk the egg yolks, whole egg, and sugar together to combine. Beat until they’re light and fluffy.

Add in the whipping cream and whisk to combine. You want it to be nice and frothy.

Put the mixture into the top of a double boiler. Whisk steadily until the mixture begins to warm up and thicken, about 4 minutes.

Add the chocolate to the warm custard
Once the mixture is warm, add in all the melted chocolate and whisk heartily until completely combined.

When the mixture is fairly uniform, add the add the vanilla extract and chocolate liquor.

Keep whisking until your mixture thickens
Keep whisking steadily for another 5 to 7 minutes. The mixture will begin to thicken up.

When it looks like this (below) and heavily coats the back of a spoon, remove from the heat. You’re aiming for the consistency of warm pudding.

Stir in the butter. Let cool for at least a half an hour.

Process, freeze & enjoy
Transfer the ice cream to the bowl of your ice cream maker. Process according to the manufacturer’s instructions.

For my Cuisinart, this means processing the ice cream for about a half an hour, then transferring it to an airtight plastic container and freezing for at least another hour or two before serving.

To get it super solid, freeze overnight.


Copyright 2008 The Hungry Mouse�/Jessica B. Konopa. All rights reserved.

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.


  1. This looks so decadent and fantastic. Made me think of the chocolate raspberry truffle flavor i remember having as a kid. I didn't make any chocolate ice cream all summer, so I suppose I'm due. My problem is always waiting long enough before I freeze it.
  2. Oh, man. That sounds yummy. You should make some! And yeah, we totally ate a bunch of it before it made it into the freezer. (I mean, when it's done processing in the machine, it's basically soft serve, right?) (Mmmmm. Soft serve...) +Jessie