When you want something sweet and rich than is nothing better than chocolate ice cream. Prepare properly, it’s decadent and fills with deep chocolate flavor that doesn’t need any extra is at all. While vanilla might be perfect alongside a chocolate fudge Brownie, chocolate ice cream works wonderfully by itself. It’s also relatively easy to prepare as long as you time things properly, and here are a couple of recipes that should give you the chocolate fix you need.
Ingredients:
1/2 cup unsweetened cocoa powder
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract
3 cups half-and-half
1 cup heavy cream
1. In a medium saucepan on top of medium heat, whisk your Cocoa powder with your 1 cup of half-and-half. Add the remaining half-and-half with your heavy cream and bring the mixture to a simmer, but avoid getting to a full boil. Stir as you go paying attention to the overall consistency and then remove from the heat.
2. In a medium mixing bowl, whisk your eggs and gradually add your sugar as you mix. Add small amounts of your cream mixture from the first step until one thirds have been blended. Pour in the remainder and then place over low heat. As the overall mixture cooks, stir frequently as it thickens. You’ll know it’s done when it can coat the back of your spoon without being too thin.
3. Let the overall mixture sit at room temperature for about 30 minutes. Now stir in your vanilla extract, and return it to your refrigerator. Store and let cool for around six hours.
4. Pour your final custard into your ice cream maker, and then let the machine do its work. With a Cuisinart model or similar machine, this will usually take around 25 – 30 minutes. From there you can serve it as is, or return it to your freezer to get a harder product.
Here is an alternate version with far fewer aches, and a nice touch of real chocolate.
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract
3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1. Combine your sugar, salt, milk, and Cocoa powder into a medium saucepan over medium heat. Stir constantly and avoid letting the mixture boil. Bring to a simmer.
2. Place your egg yolks into a small bowl and gradually add about half cup of your hot mixture and return it to the saucepan. Heat until thickened.
3. Stir in your chopped chocolate until it melts evenly and everything is blended together. Now pour into a chilled bowl and refrigerate for about two hours, and you might have to stir to ensure even cooling.
4. With your mixture cools, it’s that time to stir in the cream and your vanilla extract. From here, you’re ready to go with a custard that can be put into your ice cream maker.
Some people prefer this version because of less egg yolks, which ultimately means less cholesterol. Either of them work wonderfully and variations can be taken from each to find your own homemade recipe. If you’re still looking for a good machine to use at home, you can return to our home page for ice cream maker reviews.
You can also check out our vanilla ice cream recipe or strawberry ice cream recipe.
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