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Chocolate Whey Ice Cream

Chocolate Whey Ice Cream

Gus Rancatore
The watery by-product of cheese- and yogurtmaking, whey can be obtained from some health-food stores or, perhaps, your friendly local cheesemaker. If unavailable, substitute buttermilk for whey in this recipe, which will result in a slightly tangier, creamier product.


  • 1 cup whey
  • 1 cup heavy cream
  • 1 cup whole milk
  • 6 large egg yolks
  • ½ cup sugar
  • 6 ounces semisweet Lindt chocolate or your favorite brand, finely chopped


  • Prepare an ice bath: Fill a large bowl with ice. Find a medium bowl that will nest inside it, along with a sieve. You’ll use these to cool the custard later.
  • Combine the whey, heavy cream, and whole milk in a small saucepan over medium heat. Warm until the mixture begins to cling to the sides of the pan. In a medium-size bowl, whisk the egg yolks.
  • Whisk the whey mixture gradually into the egg yolks, a little at a time, to form custard base. Return the custard to the saucepan and stir over low heat. Be careful not to overheat and scramble eggs. The custard is ready when it’s thick enough to write an initial in it on the side of a wooden spoon. Add the chocolate and stir until it is completely melted and blended into the custard.
  • Pour mixture through a sieve into a medium-size bowl set over an ice bath to stop the cooking. Cover and refrigerate until the mixture reaches 40°F, at least 12 hours. Freeze in an ice cream maker according to manufacturer instructions.

Chef Gus Rancatore

Chef Gus Rancatore is the owner of Toscanini's Ice Cream in Cambridge, Massachusetts. There he creates house-made ice creams with diverse ingredients such as cardamom, Grape-Nuts cereal, and goat cheese.

Photographer Ekaterina Smirnova

Ekaterina Smirnova (Kate) was born in Russia in a city called Yaroslavl. She came to the US when she was 17 years old to go to college. After graduating with a BA in Communications, she studied photography at NESOP. After assisting and shooting in corporate in-house studios, Kate chose to follow her passion and has been shooting food for the last five years.

Stylist Catrine Kelty

Stylist Catrine Kelty likes to create an environment that a person can relate to and want to be part of; where the food is a hero. She is always on the lookout for new food and fashion trends via publications from around the globe. An unusual surface, a special colored linen, an antique utensil, are all an incredible source of inspiration to accompany the perfect dish. She always looks forward to the challenge of translating the client’s vision through my collaboration with the photographer into the perfect image.