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Homemade Chocolate Ice Cream

How to Make the Perfect Homemade Chocolate Ice Cream


  • Author: Dawn Myers
  • Total Time: 17 minute
  • Yield: 1 quart 1x

Description

Chocolate ice cream doesn’t get any better than when it’s perfected at home. This recipe eliminates the risk for gritty, frozen ice cream.


Ingredients

Units Scale
  • 2 cups heavy cream
  • 3 tablespoons unsweetened Dutch-process cocoa powder (I used regular cocoa powder)
  • 5 ounces bittersweet chocolate (chopped (I used Ghiradelli <g class=”gr_ gr_127 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace” id=”127″ data-gr-id=”127″>bitterwseet</g>))
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 5 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon chocolate extract

Instructions

1. Chocolate Cream Preparation:

  • In a medium saucepan, warm 1 cup of the heavy cream over moderate heat.
  • Gradually whisk in the Dutch-process cocoa powder, ensuring there are no lumps and the cocoa blends seamlessly with the cream.
  • Allow the mixture to come to a boil. Then, reduce the heat and let it simmer for about 30 seconds, continuing to whisk to avoid burning.
  • Remove the saucepan from heat. Add the finely chopped bittersweet chocolate to the cocoa-cream mixture, stirring consistently until the chocolate is melted and the mixture is smooth.
  • Add the remaining 1 cup of heavy cream, mixing well.
  • Pour the entire chocolate cream mixture into a large bowl, ensuring you scrape the saucepan to get every drop. Place a mesh strainer over this bowl.

2. Custard Base Creation:

  • Without cleaning the saucepan, pour in the whole milk, granulated sugar, and a pinch of salt. Warm over medium-low heat, stirring occasionally until the sugar dissolves.
  • In a separate medium bowl, whisk the 5 large egg yolks until smooth.
  • To temper the egg yolks, slowly pour the warm milk mixture into the yolks, whisking constantly. This gradual addition prevents the yolks from cooking and turning into scrambled eggs.
  • Once the yolks are warmed and thoroughly combined with the milk, pour the mixture back into the saucepan.

3. Custard Cooking and Combination:

  • Over medium heat, stir the custard mixture constantly with a heatproof spatula. Make sure to scrape the bottom of the saucepan as you stir.
  • Continue stirring until the mixture thickens enough to coat the spatula, which should register around 170°F on an instant-read thermometer.
  • Carefully pour the custard mixture through the mesh strainer placed over the bowl with the chocolate cream mixture. Use your spatula to push the custard through the strainer and ensure all elements are combined.
  • Stir the custard into the chocolate cream mixture until smooth.
  • As the combined mixture starts to cool, stir in the vanilla and chocolate extracts.
  • Cover the mixture and place it in the refrigerator. Occasionally check for any condensation and wipe it off from the lid and sides of the container.

4. Chilling and Churning:

  • Allow the ice cream mixture to chill thoroughly, which can take up to 8 hours. This ensures the flavors meld and the mixture churns perfectly in the ice cream maker.
  • Before pouring into the ice cream maker, if the mixture seems too thick, whisk it vigorously to achieve a pourable consistency.
  • Finally, churn the ice cream mixture in your ice cream maker following the manufacturer’s instructions.
  • Prep Time: 30 mins
  • Chilling Time: 8 hrs
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Keywords: ice cream, homemade ice cream, italian, dessert, chocolate, cocoa, decadent

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