Description
Indulge in the rich, creamy delight of homemade chocolate ice cream, smooth and free of ice crystals.
Ingredients
Scale
- 200g high-quality semi-sweet chocolate
- 50g cocoa powder
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 tsp pure vanilla extract
Instructions
- Chop the chocolate and melt it in a double boiler until smooth. Let it cool slightly.
- In a medium saucepan, whisk together heavy cream, milk, sugar, and cocoa powder over medium heat until combined.
- Whisk the egg yolks in a small bowl. Slowly pour about a cup of the warm cream mixture into the yolks, whisking constantly to temper them.
- Return the yolk mixture to the saucepan and heat until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in melted chocolate and vanilla extract.
- Cool the mixture to room temperature, then refrigerate for at least 4 hours or overnight.
- Pour chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-30 minutes.
- Scoop into an airtight container and freeze for at least 4 hours to firm up before serving.
Notes
Ensure all ingredients are cold for the best texture. Add a pinch of salt to enhance chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 75mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 180mg
Keywords: homemade ice cream, chocolate dessert, summer treat, family recipe