Description
A delightful homemade chocolate ice cream that’s rich, creamy, and perfect for any occasion.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup cocoa powder
- 1 cup semisweet chocolate (60%), chopped
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- In a medium saucepan, combine 1 cup of heavy cream and cocoa powder, whisking until smooth. Heat over medium until simmering, then remove from heat and stir in chopped chocolate until melted.
- In another saucepan, warm whole milk, sugar, and a pinch of sea salt. Whisk the egg yolks in a separate bowl, then gradually add warm milk mixture to yolks. Return to the saucepan and cook over low heat until thickened (about 170°F).
- Pour the custard through a mesh strainer into the chocolate mixture, and stir in vanilla extract. Allow to cool at room temperature, then refrigerate for at least 6 hours or overnight.
- Churn the mixture in an ice cream maker for 30-40 minutes until creamy. Alternatively, pour into a shallow dish and freeze, stirring every 30 minutes.
- Transfer to an airtight container and freeze for at least 6 hours before serving.
Notes
Experiment with creative twists like mint chocolate chip or peanut butter swirl for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg