Homemade Chocolate Ice Cream: Made Easy
Create a classic frozen treat in your own kitchen with this easy homemade chocolate ice cream recipe. Indulge in the creamy and rich flavors of this delightful dessert using high-quality ingredients and simple steps. Discover the history of chocolate ice cream, explore variations, and learn helpful tips and tricks to perfect your creation. Make your dessert dreams come true with this delicious and satisfying homemade chocolate ice cream recipe
Equipment
- Ice Cream Maker Optional
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- ¾ cup Granulated Sugar
- ¼ cup Unsweetened cocoa powder
- 4 oz Semisweet chocolate chopped
- 4 Large egg yolks
- 1 tsp Vanilla extract optional
Instructions
- In a saucepan, combine the heavy cream, milk, sugar, and cocoa powder. Place the saucepan over medium heat and whisk the mixture until the sugar and cocoa powder are fully dissolved.
- Add the chopped chocolate to the saucepan and continue whisking until the chocolate is completely melted and the mixture is smooth. Remove the saucepan from heat.
- In a separate bowl, whisk the egg yolks until they are well beaten. Slowly pour about 1/2 cup of the warm chocolate mixture into the egg yolks, whisking constantly to temper the yolks and prevent them from curdling.
- Pour the egg yolk mixture back into the saucepan with the remaining chocolate mixture, whisking constantly.
- Place the saucepan back over medium heat and cook the mixture, stirring continuously, until it thickens slightly and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
- Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool for about 10 minutes at room temperature.
- Transfer the chocolate mixture to a container or bowl, cover it with plastic wrap (make sure the plastic wrap touches the surface of the mixture to prevent a skin from forming), and refrigerate for at least 4 hours or overnight.
- Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- Transfer the churned ice cream to a lidded container and freeze for an additional 3-4 hours, or until firm.
- Serve the chocolate ice cream in bowls or cones, and enjoy!
Notes
If you don't have an ice cream maker, you can pour the chilled chocolate mixture into a freezer-safe container, cover it with a lid or plastic wrap, and freeze it. Every 30 minutes, remove it from the freezer and stir vigorously to break up any ice crystals until it reaches the desired consistency.
You can substitute sugar for the condensed milk. This ingredient will help the mixture not to crystallize thanks to the amount of fat it provides and its density.