Chocolate Sourdough Ice Cream (Printable)

Rich chocolate ice cream with tangy sourdough notes creating a unique creamy dessert experience.

# What You’ll Need:

→ Ice Cream Base

01 - 1 1/2 cups whole milk
02 - 1 1/2 cups heavy cream
03 - 1/2 cup granulated sugar
04 - 4 large egg yolks
05 - 1/4 teaspoon salt

→ Chocolate Mixture

06 - 4 oz dark chocolate (70% cacao), chopped
07 - 1/4 cup unsweetened cocoa powder

→ Sourdough Addition

08 - 1/2 cup active sourdough starter (unfed/discard, room temperature)

# Directions:

01 - In a medium saucepan, whisk together the whole milk, heavy cream, and half of the granulated sugar. Warm gently over medium heat until the mixture begins to steam, avoiding a full boil.
02 - In a mixing bowl, vigorously whisk the egg yolks with the remaining sugar and salt until the mixture turns pale yellow and reaches a creamy consistency.
03 - Slowly pour the hot dairy mixture into the yolk mixture in a thin stream, whisking continuously to prevent the eggs from scrambling. Return the combined mixture to the saucepan.
04 - Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon and registers 170°F on an instant-read thermometer.
05 - Remove the saucepan from heat. Add the chopped dark chocolate and unsweetened cocoa powder, stirring until the chocolate is completely melted and the mixture is smooth and glossy.
06 - Pour the mixture through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Allow the base to cool to room temperature, stirring occasionally.
07 - Once the base has cooled, whisk in the sourdough starter until it is fully incorporated and no streaks remain.
08 - Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop and the base to reach a thoroughly chilled state.
09 - Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until the mixture achieves a thick, creamy consistency.
10 - Transfer the churned ice cream to a lidded storage container, smoothing the top with a spatula. Freeze for at least 2 hours before scooping and serving.

# Expert Suggestions:

01 -
  • The sourdough adds a subtle tang that makes the chocolate taste richer without any cloying sweetness.
  • You finally have a use for that discard starter beyond crackers and pancakes.
02 -
  • The custard must cool completely before you add the sourdough or the heat will kill the tangy flavor you are after.
  • Straining is not optional because even a tiny bit of scrambled egg will ruin the texture of the finished ice cream.
03 -
  • Chill your storage container in the freezer before transferring the churned ice cream so it does not melt on contact.
  • The flavor improves dramatically on the second day as the sourdough and chocolate meld in the freezer.

Return