Vanilla Ice Cream with Bittersweet Cocoa Sauce Recipe

Vanilla Ice Cream with Bittersweet Cocoa Sauce Recipe

  • 1½ cups whole milk
  • ½ cup white sugar or sugar syrup
  • One 4-inch vanilla bean, split and scraped
  • 1½ cups heavy cream
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • ¼ cup unsweetened cocoa powder
  • 1 cup heavy cream
  • 1 to 2 tablespoons white sugar
  1. To make the ice cream: If using sugar:
  2. Place ½ cup of the milk, the sugar and vanilla bean seeds and pod in a medium size pan and cook over low heat. Set aside to cool to room temperature.
  3. Add the remaining 1 cup milk, the cream, vanilla extract and salt and whisk to combine.
  4. Cover and refrigerate until the mixture reaches 40°F, about 1 hour.
  5. Remove the vanilla bean. Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.
  6. If using sugar syrup:
  7. Place all the ingredients in a bowl and mix well. Cover and refrigerate until the mixture reaches 40°F, about 20 minutes. Remove the vanilla bean.
  8. Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.
  9. To make the bittersweet cocoa sauce:
  10. Place the cocoa, cream and sugar in a small saucepan and bring to low boil over medium heat. Cook, whisking constantly, until it just begins to thicken, about 10 minutes. Serve hot, cold or at room temperature.
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