Homemade Chocolate Ice Cream
You'll never want to go out for ice cream again once you've made this recipe! A creamy smooth dessert that melts in your mouth. Recipe makes 4 cups ice cream base.
Servings: 8 to 10 servings (2 pints total)
Calories: 410kcal
Ingredients
- ⅔ cup granulated sugar
- Pinch salt
- 3 tablespoon unsweetened cocoa powder
- 1 tablespoon cornstarch
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 4 oz semi sweet chocolate, coarsely chopped
- 1½ teaspoon vanilla extract
Instructions
- In a heavy saucepan combine the sugar, salt, cocoa and cornstarch, whisk to combine. Add the cream and milk and stir over medium-high heat. Whisk in the egg yolks.
- Add the chocolate and cook, whisking constantly, until the chocolate is melted and the custard begins to thicken. When you see a bubble rise on the surface take the pan off the heat.
- Stir in the vanilla. For a very smooth texture, strain custard through a fine mesh sieve into a bowl. Set the bowl over an ice-bath, or cover the surface with plastic wrap and let it cool to room temperature.
- Transfer to a covered container and refrigerate for 4 hours or overnight.
- When ready to churn, remove from the fridge and churn according to your machine instructions. Transfer to a freezer-safe container and freeze until solid, at least 3 hours before serving.
Notes
- Aging your ice cream base insures it is completely, if not extra, cold. Your ice cream will churn better if the base is cold, creating a more stable, smooth ice cream.
- Aging your ice cream base allows the fat in the custard to solidify and crystalize, creating an ice cream that churns up lighter and fluffier because that strong structure can hold air better.
Nutrition
Calories: 410kcal | Carbohydrates: 30g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 183mg | Sodium: 42mg | Potassium: 204mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1061IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
