chocolate ice cream

did you know that july is national ice cream month?  i had no idea until i saw this fun fact on a few other food blogs.  well it’s perfect timing, because i just made a batch of chocolate ice cream.  in celebration of national ice cream month, i highly suggest making some of this chocolate ice cream too!

just a heads up – this is the most rich, chocolatey ice cream i ever had.  you can really only have 1 scoop and you are left completely satisfied.  i don’t actually like chocolate ice cream – i’d totally pick some vanilla ice cream instead (crazy i know) but it was actually really good.  still i’ll leave the rest for chris because i know it’s his favorite.  maybe i’ll make some of this cake batter ice cream for myself instead.  🙂

here are some of the other ice cream recipes i’ve tried:

• Cookie Dough Ice Cream
• Lemon Ice Cream with Raspberry Swirl
• Lime and Coconut Ice Cream
• Strawberry Ice Cream
• Vanilla Ice Cream

okay, back to the chocolate ice cream, to start warm 1 cup of the cream with the cocoa powder.  bring it to a boil and then let it simmer for 30 seconds.

  

take the pot off the heat and stir in the chocolate.  i just used some semi-sweet chocolate chips.

mix until the chocolate chips have melted and the mixture is smooth.  then add the remaining 1 cup of cream.

  

pour the chocolate cream mixture into a medium bowl and set a fine mesh strainer over it.

now it’s time to make the custard.  in the same saucepan that you made the chocolate cream mixture, add the milk, sugar, and a pinch of salt.  warm it up until the sugar dissolves.

meanwhile, in another medium bowl, whisk the egg yolks.  then once the milk is warmed, slowly whisk the milk into the egg yolks.   return the milk and egg mixture to the saucepan and cook until the custard is nice and thick.

  

now pour the custard through the mess strainer into the bowl of chocolate cream.

mix the custard and chocolate cream together.

finally, mix in a little vanilla extract and the ice cream base is ready to chill overnight.

  

once the ice cream base is ready, churn the ice cream following the instructions provided by your ice cream maker.

  

now it needs to freeze a bit to make it firmer and then it’s ready to eat!  yummy, chocolate-y goodness!

Chocolate Ice Cream

adapted very slightly from The Perfect Scoop by David Lebovitz

Ingredients

• 2 cups heavy cream, divided
• 3 tbsp. Dutch-process cocoa powder
• 5 oz. bittersweet or semisweet chocolate, finely chopped (i used 2/3 cup semi sweet chocolate chips)
• 1 cup milk
• ¾ cup sugar
• Pinch of salt
• 5 large egg yolks
• ½ tsp. vanilla extract

Directions

1. In a medium saucepan, combine 1 cup of the cream with the cocoa powder.  Warm over medium-high heat, whisking to dissolve the cocoa.   Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly.
2. Remove the pan from the heat, mix in the chocolate and whisk until melted and smooth.  Stir in the remaining 1 cup of cream.
3. Transfer this mixture to a medium-large mixing bowl.  Set a fine mesh sieve over the top.
4. In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium-high heat.
5. In another medium mixing bowl, whisk together the egg yolks.  When the milk mixture is warm, gradually whisk into the egg yolks, beating constantly.
6. Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened.   A good test to see if it’s ready is to draw your finger across the coating on the spatula and if it leaves a clear path, it’s ready.
7. Remove from the heat, pour through the mesh sieve into the chocolate-cream mixture and stir to blend.
8. Stir in the vanilla extract.
9. Lay a piece of plastic wrap directly on top of the ice cream mixture, then refrigerate to chill thoroughly (preferably overnight).
10. Once the mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions.
11. Store in an airtight container and freeze until ready to serve.

Printer Friendly Recipe: Chocolate Ice Cream

Posted by miki on July 11, 2012

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