|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||2%|
|Total Sugars 22g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic chocolate ice cream is rich, creamy, and full of chocolate flavor. The ice cream is made with unsweetened cocoa in an easy cooked custard base. Let the custard mixture chill thoroughly before you begin churning.
Feel free to add some chopped toasted pecans or chopped walnuts, or add a few teaspoons of espresso powder along with the cocoa for a mocha flavor.
“This chocolate ice cream recipe is a great treat for hot summer days. Recipe is very straight forward and the chocolate flavor is just amazing. It’s perfectly reach, creamy and not overly sweet at all. Can’t wait to make an affogato with it” —Tara Omidvar
1/3 cup unsweetened cocoa powder
2 cups heavy whipping cream
1 cup milk, or half-and-half
3/4 cup granulated sugar
6 large egg yolks
1 dash salt
1 1/2 teaspoons pure vanilla extract
Steps to Make It
Gather the ingredients.
Whisk the cocoa into 1 cup of heavy cream in a medium sauce pan. Whisk in the remaining 1 cup of cream, the milk, and sugar.
Whisk the egg yolks and salt in a medium bowl and set aside.
Place the saucepan with milk over medium heat and cook, whisking frequently, until it begins to boil. Remove the pan from the heat.
Gradually whisk about 1 cup of the hot milk mixture into the egg yolks. Add the egg yolk mixture back to the saucepan and whisk to blend.
Place the pan over medium-low heat and cook, whisking frequently, until the mixture coats the back of a spoon, or until the mixture reaches 175 F on a food thermometer.
Remove from the heat and whisk in the vanilla.
Strain the custard through a fine mesh strainer into a medium bowl. Discard the contents of the strainer.
Cover the surface of the custard directly with plastic wrap and bring to room temperature. Transfer the custard to the refrigerator to chill, at least 3 hours.
Churn in an ice cream maker following the manufacturer's instructions. Freezer until firm in a covered airtight container.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
To test an egg and milk mixture for doneness, dip a spoon (metal or wood) into the mixture. Lift it out and run your finger across the back of the spoon. If the path you drew is clear and the film on the spoon is not running into it, the custard is done.
- Add 2 teaspoons of espresso powder to the cream along with the cocoa for a mocha flavor.
- Add about 1/2 to 3/4 cup of chopped walnuts or toasted chopped pecans just before the ice cream is done.
- To make Chocolate Chocolate Chip Ice Cream - Just before the ice cream is done, melt 2 ounces of semisweet chocolate with 2 teaspoons of vegetable oil. Put it in a small plastic food storage bag. When the ice cream is soft-frozen and almost done, cut a tiny corner from the bag and very slowly drizzle the melted chocolate into the ice cream mixture. The chocolate will harden in the freezing mixture.