It’s been awhile since I made chocolate so I let my coworkers know they would be my guinea pigs before I decided to post this recipe or not. And after one day, the ice cream is about gone and their opinions of it was a resounding “yum”.
Yes, this recipe is a tad more challenging than my Grandpa’s Vanilla Ice Cream, but I promise it is nothing you can’t handle. And if you do like me, with a beer in hand and a good audio book on, you may have more fun making it rather than eating it….ok I say might but probably not.
Anyhow, there is probably somewhere around 30 minutes of prep for this recipe and once you have everything cooked and combined, it’s best to refrigerate overnight or at least for 8 hours then off to the machine you go.
No doubt I will be using this as a base to many more chocolate creations. I bought some dark chocolate with sea salt and roasted almonds to break up into chunks and use as a mix in. But the sky really is the limit. Have a handful of marshmallows on hand? Add those in too with a little chocolate syrup and you know where I am going with this…
Again, a big shout out to Cuisinart for making such an unbelievable ice cream maker. Highly recommend. My last two machines served me well; however, once you use a machine that doesn’t require remembering to buy rock salt or ice at the store, you won’t want to go back! Spoiled, I tell you!
Chocolate Ice Cream - Basic
- 2 cups heavy whipping cream
- 2 cups milk
- 1/2 cup unsweetened cocoa powder
- 4 oz. semi-sweet chocolate, finely chopped
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
- Prepare an ice water bath by filling a large bowl (or your sink!) with ice and water.
- Combine cream and milk in a large saucepan and bring to a simmer over medium heat, stirring occasionally.
- Once at a simmer, remove from heat and whisk in cocoa powder until thoroughly incorporated. Add chocolate and whisk until completed smooth, set aside.
- Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is combined and pale yellow.
- Slowly pour approximately 1/4 of the chocolate mixture into the egg mixture, whisking constantly to be sure the eggs don’t scramble. Pour remaining chocolate mix in batches.
- Pour the now chocolate/cream/milk/sugar mixture back into the saucepan. Cook over low heat stirring with a wooden spoon until it thickens enough to coat the spoon (~5 mins).
- Remove from heat, stir in the vanilla extract. Pour into bowl and place in ice bath for 15 minutes to bring to room temperature.
- Refrigerate for at least 6-8 hours, preferably overnight.
- Once thoroughly chilled, add into your machine. It shouldn’t take long, since the mixture has been sufficiently chilled. **If you skip the refrigeration step, your ice cream will take longer to finish in the machine and have a less consistent texture. So while not technically required to complete the recipe, it is highly recommended! Trust me I’ve done it both ways and it really adds to the deliciousness of the recipe.
This recipe was originally based off one I had seen on chow.com, but then revised after I made the first batch.