By: Hannah Oppenheimer
Recipes, ,

Chocolate Mustard Ice Cream

Before you say “EW!”, listen to this episode of Gastropod, or check out the excerpt below:

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Immediately after listening to this episode (of my favorite podcast), we plopped a dollop of dijon on a bar of chocolate, and sure enough, it was delicious.

Cocoa powder plopped onto cream and milk in a stainless steel pot
I was also testing out this new Misen pan we got on a Kickstarter. It was great!, but because of the curved bottom, it was a little trickier to get the thermometer in.

When I blind taste tested this on 3 different people, the first person said this ice cream tasted just like raspberries (and I agree, although I believe their description altered my impression of it). The second said it was “extra fudgey.” And the third person literally still doesn’t believe that it wasn’t peanut butter. So, I all I know is that it’s really, really good.

A Zeroll ice cream scoop dipping into a quart of homemade chocolate mustard ice cream
Oh, and if you love controversy, don’t forget to check out my product comparison of these ice cream scoops.

So you might think I’m a psychopath, but just try it out. I would love to hear what your blind taste testers say as well! And, because of the sandwhichy vibes of mustard, I recommend making cones for that extra carb crunch. I used David Lebovitz’s recipe, although he just came out with a new edition of his book!

two scoops of chocolate mustard ice cream on a cone, melting quickly, held in front of a backyard fence
Living in Austin means ice cream happiness all year long

Ingredients

  • 1 1/2 cup whole milk
  • 2 cup heavy cream
  • 1/2 cup milk powder
  • 3/4 cup sugar
  • 4 egg yolks
  • 3 ounces dark Chocolate (only moderately dark, not 100%), chopped
  • 1/4 cup cocoa powder
  • 2 tablespoons dijon mustard

Directions

  1. Heat the milk, cream, milk powder, and sugar over medium-low heat and stir lightly until the powder and sugar are dissolved. Stir in the cocoa powder and chocolate until melted and combined well. Turn off the heat.
  2. Whisk the egg yolks and temper them with about 1/2 cup (no need to be precise) of the milk mixture to warm up the eggs gradually without scrambling them. Then pour the egg mixture into the remaining milk mixture on the stovetop. Turn the heat back to medium. Cook, stirring occasionally, until it reaches between 74-78 degrees C on a candy thermometer.
  3. Pour it through a strainer into a bowl with lid or Tupperware. Add the mustard and mix to combine. Taste it to make sure I’m not crazy about this flavor. Place it in the refrigerator for at least 4 hours.
  4. Churn it according to your ice cream maker’s instructions (I use this Whynter). When it’s filled and churned to your liking, place it in safe storage in the freezer for a few hours or overnight to solidify.
  5. Scoop and enjoy!