Chocolate Ice Cream
Try this chocolate ice cream recipe if you need something decadent for dessert. It's so rich and creamy!
Servings 1.5 quarts
Calories 2463kcal
Ingredients
- 2 cups heavy cream (480 mL)
- 2 cups whole milk (360 mL)
- 1 cup granulated sugar (200g)
- 1 cup unsweetened cocoa powder (100 g)
- ½ teaspoon salt
- 5 large egg yolks
- ½ cup semisweet chocolate chips or chopped bars (95g)
- 2 teaspoons vanilla extract
Instructions
- In a large saucepan, whisk together the sugar, cocoa powder, and salt until combined. Slowly pour in the cream and milk while whisking. Place over medium heat, stirring occasionally, until the mixture is warm and steaming and the sugar has dissolved, about 5 minutes.
- Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth.
- Gradually whisk about a cup of the warm milk mixture into the egg yolks. Whisk the egg yolk mixture back into the saucepan with the rest of the warm milk.
- Cook over medium heat, gently stirring constantly with a spatula, until the mixture is thickened, coats the back of a spoon, and a thermometer inserted registers 170°F, about 5 minutes. Remove from the heat.
- Stir in the chocolate and vanilla until melted. Pour through a fine mesh sieve set over a medium bowl, and discard any solids. Let cool, stirring occasionally, until the mixture cools to room temperature. Cover and refrigerate until fully cooled, at least 1 hour or up to 24 hours.
- Pour the chilled chocolate ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the churned ice cream into a freezer-safe 2-quart container. Cover and freeze until firm, 4 to 6 hours or up to 1 month.
Notes
- Freeze the bowl of the ice cream maker a day ahead of time. To properly set the custard, the ice cream maker needs to be fully frozen. A full 24 hours ensures the bowl is completely frozen and ready to churn! If your ice cream maker does not require freezing, follow the manufacturer's instructions for churning your ice cream base.
- Use a thermometer. This is the best way to ensure the custard is cooked to 170°F. Cooking it too much or too high of a temperature can curdle the custard, while cooking it too low will make thin and grainy ice cream.
- Properly temper the egg yolks. Be sure to whisk while slowly pouring in the hot milk mixture. If you add the hot milk too quickly, it can solidify the eggs on contact. The same goes for adding the tempered eggs back into the hot milk. Do so gradually while stirring constantly.
- Strain the custard. This will catch any bits of egg that may have been scrambled or curdled during cooking. It's normal to have a few solid bits caught by the sieve.
- Don't over-churn the ice cream. Follow the manufacturer instructions for churn time. The ice cream should resemble soft serve when it is done churning. Churning too long can break the custard and create a grainy ice cream.
- To prevent ice crystals: After transferring the ice cream to a freezer-safe container, press plastic wrap or wax paper onto the surface of the ice cream to help prevent ice from forming on top.
- Warm the ice cream scoop. Since homemade ice cream doesn't contain commercial stabilizers, it can get very hard in the freezer. Dip your ice cream scoop in hot water before scooping to help soften the ice cream and create velvety smooth scoops.
Nutrition
Calories: 2463kcal | Carbohydrates: 224g | Protein: 44g | Fat: 171g | Saturated Fat: 102g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 47g | Trans Fat: 0.05g | Cholesterol: 1013mg | Sodium: 1032mg | Potassium: 2074mg | Fiber: 26g | Sugar: 182g | Vitamin A: 6039IU | Vitamin C: 2mg | Calcium: 796mg | Iron: 14mg