Homemade Chocolate Ice Cream

03 August 2015

Chocolate Ice Cream in a Glass Dish

What kind of chocolate ice cream recipe?  Rich...creamy...super duper chocolatey...does it matter?  I cannot think of a circumstance when someone would hand me a bowl of chocolate ice cream and I would say, "Meh, no thanks."  If that is you, I sure hope you like reading C. S. Lewis, because otherwise, I am afraid you and I will have nothing to talk about.

Now about the ice cream, if you don't have an ice cream maker, I cannot help you out there.  We received the standard Cuisinart wedding gift registry model, and have used it a good number of times.  It is
easier than the old hand-crank model that we borrowed for 4 years from Jon's parents.  But if a fit of nostalgia takes over and you want to churn ice cream, by all means, this recipe will work in all types of ice cream makers.

Always helpful to have a Quality Control Assistant.
Chocolate Ice Cream Churning in Ice Cream Maker

This is the "good enough to impress company" ice cream recipe, but don't worry if you eat a three scoop serving out of a bright orange plastic camping bowl in bed while zoning out to your Twitter feed like I did last night.  I won't tell.

Chocolate Ice Cream

2 cups milk (we use whole)
3 egg yolks
1 cup granulated sugar
2 Tbsp. all-purpose flour
1/3 cup cocoa powder
¼ cup chocolate chips
¼ tsp. salt
1½ cups heavy whipping cream
1 tsp. vanilla extract

  1. In a medium saucepan, whisk milk and egg yolks together.
  2. In a small bowl, mix sugar and flour together.  
  3. Whisk this mixture into the milk/egg mixture and stir constantly over medium heat until the mixture starts to thicken. It should be able to coat the back of a spoon.  Remove from heat.
  4. Add cocoa, chocolate chips, and salt to the saucepan and whisk together, until chocolate melts.  Let this sit out until it comes to room temperature.
  5. Whisk cream and vanilla into mixture.  
  6. Refrigerate overnight, or at least 4 hours.
  7. Churn the mixture in the ice cream maker of your choice, following the manufacturer's directions for your machine.  
  8. When the churning is finished, transfer the soft ice cream to a freezer safe bowl (with lid) and freeze for 2 hours to get the firmer ice cream texture (versus the soft serve texture that comes out of the machine).  Store in the freezer (duh, it's ice cream).  


*If you want to add mix-ins, just follow the directions on your ice cream machine.  Pecans, mini chocolate chips, coconut, marshmallow fluff, or strawberry jam would all be delicious swirled throughout this chocolate recipe.  

*If your mixture became a little lumpy on the stove, it probably means you cooked it a little too high, or a little too long and your eggs acted funny (technical cookin' term, there).  If this happens, just pour the mixture through a fine strainer.  This will get out the lumps and leave you with a clean mixture.

Close up of Chocolate Ice Cream with Mini Chocolate Chips

There are no affiliate links in this post.  All opinions are mine, and all products listed are for reference, and not given as endorsement.
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