Chocolate Ice Cream
Chocolate Ice Cream is a rich, velvety frozen treat made with real cocoa, chocolate, and cream. Perfectly indulgent and irresistibly creamy, this classic dessert is a must for chocolate lovers and can be enjoyed on its own or as a base for sundaes and other creations.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder Dutch-processed or natural
- 4 oz bittersweet or semisweet chocolate chopped
- 5 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Heat base: In a medium saucepan, whisk together cream, milk, sugar, cocoa powder, and salt. Heat over medium heat until steaming, then whisk in chopped chocolate until fully melted and smooth.
- Whisk yolks: In a separate bowl, whisk the egg yolks until pale.
- Temper eggs: Gradually whisk some of the hot chocolate mixture into the yolks to temper them. Then slowly whisk the egg mixture back into the saucepan.
- Cook custard: Cook over low heat, stirring constantly, until the mixture thickens slightly and reaches 170–175°F (it should coat the back of a spoon). Do not boil.
- Add vanilla & chill: Remove from heat and stir in vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and refrigerate for at least 4 hours or overnight.
- Churn: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- Freeze: Transfer to an airtight container and freeze for 2–4 hours until firm.
Notes
- For an ultra-rich flavor, use high-quality dark chocolate and Dutch-processed cocoa.
- Add chocolate chips, brownie chunks, or fudge swirl after churning for texture.
- Keeps well in the freezer for up to 2 weeks.