Feast of Green
Vanilla Ice Cream with Salted Dark Chocolate

DSC00544This recipe strays from my typical posts, but I was recently given an ice-cream maker, and I’m having too much fun not to share!  I’m finding that the secrets to delicious ice-cream are the highest quality ingredients you can get your hands on and a lot of love.  I’m lucky to live close to a few incredible food purveyors and can get local organic dairy products and eggs at Murray’s Cheese or the Union Square Farmer’s Market.  The flavors carry over beautifully, and the final product is absolute trouble.  Everything in moderation, eh?

  • 1 cup whole milk (I used Ronnybrook)
  • 1 1/2 cups heavy cream (I used Hudson Valley Fresh)
  • 1/4 cup sugar
  • Pinch of kosher salt
  • 2 teaspoons vanilla extract
  • 5 large egg yolks
  • 1 2-3 ounce bar of good quality salted dark chocolate, chopped roughly (I used  Madecasse)
  1. Combine the milk, cream, sugar, salt, and vanilla extract in a medium saucepan. Heat the mixture until the sugar is dissolved. Do not bring past a simmer. Remove from heat.
  2. Whisk the egg yolks until combined. Slowly whisk in ½ cup of the warm cream mixture into the yolks. Then whisk the yolk mixture back into the remaining cream. Cook the custard over medium heat, stirring constantly, until it can coat a wooden spoon. (~2-3 minutes).
  3. Strain the custard into a medium bowl set over a larger bowl of ice water; let cool, stirring occasionally. At this point, you can set the custard in the refrigerator for later or process immediately.
  4. Process custard in an ice cream maker according to manufacturer’s instructions, until just before your desired consistency is reached. Add chocolate, continue to process until well dispersed, and eat up!


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