April 4th, 2013

Chocolate Ice Cream

Chocolate Ice Cream isn’t just for kids anymore. This recipe results in a very rich and creamy deep chocolate ice cream. Whether you enjoy it in a bowl or an ice cream cone {I like it in a cone, myself}, I hope it brings a little sweetness to your day.

Chocolate Ice Cream

Ingredients:

2 cups heavy cream
3 Tbls. unsweetened cocoa powder
5 oz. bittersweet or semisweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
pinch of salt
5 large egg yolks
1/2 tsp. vanilla extract

Directions:

Warm 1 cup of the cream with cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the sauce pan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

*Recipe from The Perfect Scoop by David Lebovitz

 

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Posted under Chocolate, Desserts, Ice Cream

8 Responses to “Chocolate Ice Cream”

  1. This looks fabulous and I know my husband would be WILD about it. Thanks for sharing!

  2. My daughter in law is on a crazy diet where she eats mountains of egg whites. So I happen to have plenty of egg yolks in the fridge. Perfect timing. I’m making this soon. I do love chocolate and it looks delicious!

  3. Cindy- isn’t it great that her diet gives you the perfect excuse to eat ice cream! Love it. Let us know how you like it!

  4. I would like to halve the recipe,should I use 2 or 3 egg yolks? Thanks in advance 🙂

  5. Sophie – I would probably use three, or spoon out just a little to make 2 1/2! Good Luck – let us know how you like it!

  6. Thank you so much Kyra, i made the icecream last night and it’s really really yummy! So creamy, one of the best chocolate icecream!

  7. This is so far hands down the creamiest ice cream I’ve made!!

  8. I made icecream for the first time for my kids in my new machine last night. The recipe was good but it seemed to leave almost a powdery type of film in your mouth. Not sure if it was because of the cocoa powder. Otherwise the kids loved it. They were excited to try homemade icecream.

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