Chocolate Ice Cream

I love chocolate ice cream it is my absolute favorite flavor of ice cream. This recipe is creamy, smooth and above all chocolatey. This is not a hit of chocolate in a spoonful of sweetness but an explosion of chocolate. It is also a great base for other amazing ice cream flavors. Add some chocolate chips, crushed oreo cookies, some chopped cherries or a swirl of salted caramel. Get crazy with it because nothing beats homemade ice cream.

Chocolate Ice Cream

Makes 2 – 3 quarts. If using a smaller ice cream machine make in batches.

  • 1/2 cup unsweetened cocoa powder (Hershey Special Dark is delicious)
  • 1 teaspoon espresso powder
  • 1/2 teaspoon Diamond Kosher salt or 1/4 teaspoon Fleur de Sel
  • 3 cups half and half
  • 1 cup heavy cream
  • 7 large egg yolks
  • 1 cup granulated sugar
  • 1 vanilla bean split or 2 teaspoons of pure vanilla extract

Sift cocoa powder, espresso powder and salt into a bowl to get rid of any clumps. Do not skip this step because lumpy cocoa does not make a pleasant ice cream.

Place the cocoa powder, espresso powder, salt and 1 cup of the half and half in a medium sauce pan over medium heat and whisk to combine.

Add the remaining half and half and heavy cream and bring it just a simmer, whisking constantly.

If using a split vanilla bean add it to the cream as it comes to a simmer.

Take mixture off the heat just as it comes to a simmer.

In a medium mixing bowl whisk the egg yolks until they lighten in color.

Gradually add the sugar and whisk to combine.

Gradually adding small amounts of the cream into the egg mixture. Be careful not to rush or you can accidentally cook the eggs.

Place  the mixture over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a wooden  spoon and reaches 170 to 175 degrees Fahrenheit.

Strain the mixture through a fine-mesh sieve into a clean container set in a bowl of ice water.

If using vanilla extract, stir it into the mixture now.

Continue to stir until ice cream base has cooled to 40 degrees Fahrenheit.

Cover the container, refrigerate for at least 12 hours.

Pour into your ice cream maker and make according to the manufacturer’s instructions.

Churn for 25 – 30 minutes.

Place in freezer and let chill another 3 -4 hours.

Serve immediately and enjoy. The ice cream should last about 3 days frozen but I doubt you’ll be able to stop eating it!

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One thought on “Chocolate Ice Cream

  1. Pingback: Coffee Ice Cream & Dark Chocolate Covered Espresso Beans | The Great American Feast

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