Easy Chocolate Ice Cream
This recipe guides you through creating a luxuriously smooth, intensely chocolatey, and incredibly creamy ice cream that rivals any premium brand from the store.
Ingredients
- 2 cup Heavy Cream
- 1 ½ cup Whole Milk
- ¾ cup Granulated Sugar
- 6 oz Semisweet Chocolate
- ¼ cup Unsweetened Cocoa Powder
- 3 Large Egg Yolks Beaten.
- ½ tsp Pure Vanilla Extract
- ⅛ tsp Seasalt
Instructions
- In a medium, heavy-bottomed saucepan, whisk together 1 cup of the heavy cream with the sifted cocoa powder. A heavy-bottomed pot distributes heat more evenly, preventing scorching. Bring the mixture to a gentle boil over medium heat, then reduce the heat to a simmer for 30 seconds, whisking constantly. This "blooms" the cocoa, deepening its flavor. Remove the pan from the heat and immediately add the chopped semisweet chocolate. Stir until the chocolate is completely melted and the mixture is glossy and smooth. Whisk in the remaining 1 cup of heavy cream and the vanilla extract.
- Pour this rich chocolate mixture into a large, heatproof bowl. Place a fine-mesh strainer over the top of the bowl and set it aside. This setup is crucial for the next step to ensure a perfectly silky final product.
- In the same saucepan (no need to wash it), combine the whole milk, sugar, and sea salt. Warm this mixture over medium heat, stirring until the sugar has completely dissolved. Do not let it boil.
- In a separate medium bowl, whisk your egg yolks until they are smooth and slightly pale.While whisking the yolks constantly with one hand, use a ladle to slowly drizzle about a half-cup of the warm milk mixture into the eggs. Keep whisking the entire time!Once the first ladle of milk is incorporated, slowly pour the now-warmed egg yolk mixture back into the saucepan with the rest of the milk, whisking constantly.
- Return the saucepan to medium-low heat. Cook the custard, stirring constantly with a heatproof spatula, making sure to scrape the bottom and corners of the pot. The custard will slowly thicken. This should take 5-7 minutes. You'll know it's ready when it's thick enough to coat the back of the spatula, and when you draw a finger across it, the line holds its shape. If you have a thermometer, it should read 170°F (77°C). Do not let it boil, or the eggs will curdle.
- Immediately pour the hot custard through the fine-mesh strainer into the bowl with the chocolate mixture. This will catch any small bits of cooked egg that may have formed. Stir the combined base until it is completely uniform.This next step is critical: The base must be completely cold before churning. Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 6 hours, but for the best texture, chill it overnight. This "aging" period allows the fat to solidify and the proteins to relax, resulting in a creamier final product.
- Pour the chilled chocolate base into your ice cream maker and churn according to the manufacturer’s instructions. It will typically take 20-30 minutes. The ice cream is ready when it has thickened to the consistency of soft-serve.
- Transfer the churned ice cream to an airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap directly on the surface to prevent ice crystals, then seal the container. Freeze for at least 6 hours to allow the ice cream to "ripen" and firm up to a scoopable consistency.
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