Chocolate Ice Cream is Didi's favorite. He could finished a bucket of this in one seating if we let him {of course we never did}
I tried 3 different chocolate ice cream recipes before finally settled with this one. Most of the chocolate ice cream recipes were way too sweet and chocolate-y {is there such word?} for me. Finally, after cutting down the amount of sugar and chocolate, I'm happy with the result.
The ingredients:
Somebody kept stealing the chocolate during the photo shoot.
Hey, I know you!
Are you done, ma? Can I eat it now?
Please...please...please... Yay!
Yield: 1 quart
Homemade Chocolate Ice Cream Recipe
Prep time: 5 MinCook time: 15 Mininactive time: 25 MinTotal time: 45 Min
Ingredients:
- 1 pint or 473 ml heavy cream {I got mine from Trader Joe's. Do not use an ultra-pasteurized one}
- a pinch of salt
- 400 ml whole milk
- 130 grams sugar
- 5 large egg yolks
- 1 ounce bittersweet/ dark chocolate bar, roughly chopped
- 40 grams unsweetened cocoa powder
Instructions:
- Heat the cream, salt, milk and sugar in a medium saucepan, bring it to a gentle boil then turn off the heat. Add the cocoa powder and whisk until smooth.
- In a separate bowl, whisk together the egg yolks. Slowly pour some of the warm milk into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.
- Heat the pan, stir the mixture constantly over medium heat with wooden spatula, until the mixture reach 80 Celsius. Remove the pan from the heat.
- Set a strainer on the top of a container. Strain the custard into the container. Let it cool until it reaches room temperature.
- Refrigerate overnight, and process in an ice cream maker for 25 minutes or according to the manufacturer's instruction. Mix in the chopped chocolate at the last 5 minutes.
You may also like:
 Raspberry Ice Cream |
 Blackberry Ice Cream |
 Blueberry Ice Cream |
