Chocolate Ice Cream
Learn how to make Chocolate Ice Cream from scratch that has an ultra creamy custard base and intense double chocolate flavor.
Servings: 8 servings
Equipment
- Ice Cream Maker
Ingredients
Chocolate Ice Cream
- 2 cups heavy whipping cream divided
- 3 tablespoons unsweetened cocoa powder
- 5 ounces semisweet chocolate
- 1 cup whole milk
- ¾ cup granulated sugar
- Pinch of salt
- 5 large egg yolks
- ½ teaspoon vanilla extract
Instructions
- Warm 1 cup of the cream with the cocoa powder in a medium saucepan, and blend thoroughly using a whisk. Bring to boil, then reduce heat and simmer for 30 seconds at a very low boil, whisking constantly.
- Remove from heat and add the chopped chocolate. Stir until smooth, then stir in the remaining 1 cup of heavy cream. Pour the mixture into a large bowl and set a mesh strainer on top of the bowl. Set aside.
- In another saucepan, warm the milk, sugar, and salt over low heat. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then pour the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula. Scrape the bottom while stirring until the mixture thickens and coats the spatula. Pour the custard mixture through the strainer and stir it into the chocolate mixture until smooth. Stir in the vanilla and let cool.
- Chill the ice cream mixture in the refrigerator, then process it in an ice cream maker according to the manufacturer’s directions.
- Pour churned ice cream into a 8 or 9-inch loaf pan and freeze to desired hardness.
Notes
- Use full fat ingredients for ultimate texture and smoothness.
- Add some mix-ins, like chopped candy pieces or peanut butter.
Nutrition
Serving: 0.5cups | Calories: 440kcal | Carbohydrates: 33g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 208mg | Sodium: 44mg | Potassium: 226mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1095IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
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