Chocolaty Chocolate Ice Cream

8:03 AM

Remember when I got my ice cream maker? Well, I've been playing around with it and am finally ready to share an ice cream recipe! It's a simple, classic ice cream flavor, loved by all for generations: chocolate ice cream.

This ice cream takes the chocolate part seriously. The chocolate taste is so rich that its sure to satisfy even the most fanatic of chocolate lovers!

You start off by using cocoa powder.


And chopped up semisweet chocolate.

Mix all that in with the whole milk and heavy cream and you have just made the most decadent hot chocolate the world has ever known. Resist the temptation to consume and continue with the ice cream recipe.

This ice cream is custard-based, which means it uses egg yolks. But don't toss the egg whites! They are great scrambled and save for at least a week.

Sit back and watch the magic.

If you want the ice cream to have a firmer consistency, stick it in the freezer for a couple hours.

Delicious with chocolate chips.

Or some fresh berries!

I'll end the torture now and tell you how to make it yourself already.

1 1/2 cups heavy cream (or heavy whipping cream)
1 1/2 cups whole milk
1/2 cup unsweetened cocoa powder
4 oz. finely chopped semisweet chocolate
4 egg yolks
3/4 cup sugar
1 teaspoon vanilla extract

1// Prepare the ice water bath by filling a large bowl (large enough to fit your mixing bowl inside of it) with ice and water. Set this aside for later.

2// Set a mesh strainer over a heat-proof bowl. Set aside.

3// Combine the cream and milk in a saucepan at medium heat. Once it starts to simmer, remove from the heat and add the cocoa powder. Once the cocoa powder is completely incorporated, add the chocolate. When the final mixture has a smooth consistency, set aside.

4// Whisk the egg yolks in a bowl, then slowly add the sugar and whisk for about three minutes, until the mixture thickens slightly and is a pale yellow. Save the egg whites! They stay good in the refrigerator for at least a week. Try them scrambled for breakfast!

5// Pour about a quarter of the chocolate mixture from the saucepan into the egg yolk mixture, stir constantly as you pour so that you don't get any scrambled bits from the egg yolks. Wrap a dishtowel around the base of the bowl prior to this step. This keeps the bowl in place and makes it easier to mix while you simultaneously pour. It's a little tricky, but you can do it!

6// Pour this mixture back into the saucepan and cook over low heat. Stir constantly, again so you don't get any scrambled bits. After about five minutes, take the spoon out of the mixture and draw a line with your finger along the back of the spoon. If the mixture does not run back over the line you've drawn, you're ready to continue to the next step. If it does, continue stirring for a couple more minutes and check again.

7// Remove the saucepan from the heat, then pour the mixture through the mesh strainer that you set on the bowl earlier. This will catch the undissolved bits of chocolate (and any scrambled bits of egg). Stir in the vanilla extract. Set the bowl into the ice water bath. This stops the eggs from continuing to cook. Leave it in the ice bath for about 15 to 20 minutes.

8// Cover the mixture and place in the refrigerator for about three hours, or overnight. Freeze in an ice cream maker according to the manufacturer's instructions.

9// Enjoy your homemade ice cream!

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