Jasser's Decadant Sea Salt Bernard Callebaut Chocolate & Buttermilk Ice Cream

As far as I’m concerned, there are no bad chocolate ice creams. But some stand above the rest. This is one of those. It’s rich, it’s creamy, it’s textured and it has layers. It’s everything you want to dive into after a bad fight. A key element to this recipe is using high grade bittersweet chocolate. We love Bernard Callebaut’s Couverture Baking Chocolate with 72% Cocoa. You can purchase it HERE. (Buy extra and hide it from yourself). You could buy the chocolae drops if you like but chopping a big block of chocolate is such a sensual experience and you really shouldn’t deny yourself the pleasure.


  • 2 cups heavy cream

  • 0.5 cup whole milk

  • 0.5 cup buttermilk

  • 2 ounces bittersweet chocolate chopped (plus an extra ounce chopped and saved for later)

  • 2 tsp vanilla extract

  • 1 tsp sea salt

  • 6 farm fresh egg yolks

  • 3/4 cup sugar


Heat the cream, milk and buttermilk together in a medium saucepan over low heat with 1/4 cup of the sugar until it just starts to steam. Add the first two ounces of chocolate, salt and vanilla extract and combine until melted.

In a seperate bowl, whisk the egg yolks with the remaining sugar until they turn pale yellow and fluffy.

Temper the cream mixture into the eggs (not the other way around) one spoonful at a time, whisking in between to prevent cooking the eggs. You’re trying to slowly raise the temperature of your eggs. Once 5 or 6 spoonfuls have been mixed with the eggs, you can add all the eggs into your hot cream mixture.

Return to heat and stir with a wooden spoon. Heat until a line drawn with your finger in the back the spoon remains.

Strain the mixture with a colander into heat proof container and refridgerate overnight. The next day, while mixing in the ice cream maker add the remaining ounce of chopped chocolate.




Dairy, Ice CreamJasser Abu-Giemi