World Class Chocolate Ice Cream from Baskin-Robbins features rich, velvety chocolate blended with premium cocoa, delivering an indulgent and creamy treat with a smooth, luxurious texture.
Equipments
- Ice cream maker
- Mixing bowls
- Whisk
- Saucepan
- Measuring cups
- Measuring spoons
- Rubber spatula
- Fine mesh strainer
- Freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup premium Dutch-process cocoa powder
- 4 oz bittersweet chocolate, finely chopped
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Premium Dutch-process cocoa powder ensures a rich chocolate flavor and smooth consistency, so use high-quality cocoa for the best results. Finely chopped bittersweet chocolate enhances the depth of the ice cream, melting evenly into the warm mixture to create a velvety texture. Tempering the egg yolks carefully prevents curdling and produces a creamy custard base essential for world-class chocolate ice cream. Measuring ingredients precisely, especially cream and sugar, helps balance sweetness and richness in your final product. Your homemade version of the World Class Chocolate Ice Cream from Baskin-Robbins will replicate its indulgent, smooth, and luxurious texture.
Instructions
- In a mixing bowl, whisk together cocoa powder and 1/4 cup sugar.
- In a saucepan, combine heavy cream, whole milk, and remaining sugar; heat over medium until steaming, not boiling.
- Add chopped bittersweet chocolate; whisk until melted and smooth.
- Gradually whisk cocoa-sugar mixture into the warm milk mixture.
- In a separate bowl, whisk egg yolks.
- Slowly drizzle a cup of hot chocolate mixture into egg yolks, whisking constantly (tempering).
- Pour tempered yolks back into saucepan with chocolate mixture.
- Cook over low heat, stirring constantly with rubber spatula, until mixture thickens and coats spatula (do not boil).
- Remove from heat; stir in vanilla extract and salt.
- Pour mixture through fine mesh strainer into clean bowl.
- Cool to room temperature, then cover and refrigerate until thoroughly chilled (at least 4 hours or overnight).
- Pour chilled custard into ice cream maker.
- Churn according to manufacturer’s instructions until thick and creamy.
- Transfer to freezer-safe container; freeze until firm (at least 4 hours).
- Scoop and serve.
Substitution
The World Class Chocolate Ice Cream from Baskin-Robbins copycat recipe delivers a decadent blend of rich cocoa and bittersweet chocolate for an authentic taste. If you don't have Dutch-process cocoa powder, natural cocoa powder can be used but may result in a slightly different flavor and color. When tempering the egg yolks, be careful to slowly add the hot cream mixture to avoid curdling, ensuring a smooth and creamy custard base. Your ice cream maker's settings may vary, so adjust churning time to achieve the desired texture. Store the finished ice cream in a freezer-safe container with an airtight seal to prevent ice crystals from forming.
Tips
Make sure to temper the egg yolks carefully by slowly adding the hot chocolate mixture to prevent them from curdling and forming lumps. Use a fine mesh strainer when pouring the custard to catch any cooked egg bits, ensuring a smooth and creamy texture. Chilling the custard thoroughly before churning is crucial to achieve the desired consistency and prevent ice crystals from forming. When transferring your churned ice cream to a freezer-safe container, press plastic wrap directly onto the surface to avoid ice crystals and maintain creaminess.
Nutritions
World Class Chocolate Ice Cream from Baskin-Robbins is rich in fats and calories due to its heavy cream and egg yolk base, providing a creamy texture and indulgent flavor. The use of premium Dutch-process cocoa powder and bittersweet chocolate delivers antioxidants and a moderate amount of caffeine. High in saturated fat and sugar, this ice cream offers energy density but should be enjoyed in moderation within your balanced diet. Your serving will provide a satisfying treat while contributing to your daily intake of calcium and protein from dairy ingredients.
Storage
Store your homemade World Class Chocolate Ice Cream in an airtight, freezer-safe container to prevent ice crystals and maintain its rich texture. Ensure the container is sealed tightly and kept at a consistent temperature below 0degF (-18degC) for optimal freshness. For best taste and texture, consume within 2 weeks of freezing.
Variation or Alternatives
You can substitute whole milk with coconut milk for a dairy-free version that adds a subtle tropical flavor to the chocolate ice cream. If bittersweet chocolate is hard to find, try using dark chocolate with 60-70% cocoa content to maintain richness. For added texture, fold in chopped toasted nuts or chocolate chunks during the last few minutes of churning. Using a candy thermometer to precisely monitor the custard temperature ensures the mixture thickens properly without curdling.
Allergies
World Class Chocolate Ice Cream contains common allergens such as heavy cream, whole milk, and egg yolks, which can cause reactions in individuals with dairy or egg allergies. The presence of bittersweet chocolate may contain traces of nuts or soy lecithin, posing risks for people with nut or soy sensitivities. If you have allergies, carefully check the ingredient list and consult with Baskin-Robbins staff to ensure your safety before enjoying this dessert.
Why this recipe?
Baskin-Robbins' World Class Chocolate Ice Cream menu is beloved for its rich, creamy texture and deep cocoa flavor, made from premium-quality ingredients that satisfy true chocolate lovers. The blend of smooth chocolate base with chocolate chunks or swirls creates a decadent taste experience that stands out from ordinary chocolate ice creams. Trying to make a copycat version allows you to recreate this indulgent treat at home, controlling sweetness and texture to perfectly suit Your personal preference. This effort ensures You enjoy the same gourmet flavor while saving money and customizing the recipe to Your liking.