Chocolate Ice Cream

HAPPY BIRTHDAY LISA!

Finding the perfect gift for someone can be quite the challenge.  Lisa, one of my closest friends, had a birthday last week and I knew I wanted to give her something personal and fun, so I decided to get creative in the kitchen.  Lisa LOVES chocolate and I put together a chocoholics dream bag including a batch of Cocoa Brownies and a new recipe for homemade chocolate ice cream that I am OBSESSED with!

Thinking of making your own ice cream at home? Check out The Perfect Scoop by David Lebovitz – my frozen dessert recipe bible!  You may never go back to store bought ice cream again and it’s such a fun activity to do with family and friends.

I love using my Kitchen Aid Ice Cream Maker that attaches right to the stand mixer.  You can also find easy-to-use, inexpensive ice cream makers at most kitchen supply stores or online.

Chocolate Ice Cream

Adapted from The Perfect Scoop by David Lebovitz

Makes about 1 Quart

Ingredients:

2 cups heavy cream (1 cup + 1 cup)

3 tablespoons unsweetened Dutch-process cocoa powder

5 ounces (just under a cup) bittersweet or semisweet chocolate, chopped or in chips

1 cup whole milk

3/4 cup sugar

Pinch of salt

5 large egg yolks

1/2 teaspoon vanilla extract

Directions:

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa.  Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.

Remove the pan from the heat and add the chopped chocolate, stirring until smooth.

Stir in the remaining 1 cup cream.

Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan.

In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla.

Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

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