Homemade Chocolate Ice Cream
Ingredients
500ml (2 cups) heavy cream divided
45ml (3 tablespoons) unsweetened cocoa powder
1 cup semisweet chocolate chopped (or chocolate chips)
375ml (1 1/2 cup) whole milk
3/4 cup granulated sugar
1/2 teaspoon sea salt
3 large egg yolks beaten
2 ml pure vanilla extract
Instructions
Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.
Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.
Transfer mixture to a large bowl and position a fine mesh strainer over it. Set aside.
In a small bowl, whisk together egg yolks.
In a saucepan over medium heat, whisk together milk, sugar and sea salt.
Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and lightly coats the spatula
Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer.
Add the vanilla and stir to combine.
Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours, or overnight.
Once the ice cream mixture is chilled, churn it in an ice cream maker until thick and frozen (30-40 minutes).
Transfer to an airtight container and freeze for at least 6 hours. ENJOY!
Notes:
I use 60% dark chocolate chips to make this chocolate ice cream. Use whatever percentage you prefer, just know that milk chocolate will result in a sweeter ice cream, and the darker the chocolate used the more intense the chocolate flavour will be.
If you do not have an ice cream maker, you can churn this chocolate ice cream recipe by hand – it’s just a lot more work! Here’s how:
Once the ice cream base is made, put it in a freezer-friendly container and put it in the freezer.
After 1 hour, check the ice cream. If is has started to freeze, use a hand-held mixer (or a whisk or spatula) to beat it vigorously.
Continue to mix the mixture with a mixer or by hand every 30 minutes until it is frozen. This should take 3-6 hours.