What is there to say about chocolate ice cream? If given the choice between chocolate and vanilla, I’d probably take vanilla. I do enjoy a good chocolate fix now and then, but let’s just say I eat the vanilla side of the black and white cookie first.
But I can only make vanilla ice cream so many times. Actually, that’s a lie. I’ve only made vanilla ice cream twice. I like playing around with different flavors now that I have my own ice cream maker and complete, dominating control over what kind of custard goes into it.
And the fact that I’ve bookmarked something like 30 ice cream recipes probably doesn’t help.
But I needed a simple flavor into which I could mix the rest of my failed batch of chocolate chip cookie dough fudge. It didn’t set properly, if you all recall, and turned into moon sand…tasty moon sand, but crumbly and not entirely edible on its own. Except if you would consider eating it in dusty mouthfuls using a spoon. But that’s not really my style.
So I made chocolate ice cream. If you don’t have an ice cream maker, I’d highly recommend getting one. Homemade ice cream is sooo much better than store bought, and you can be the authority on what goes in your ice cream. Like chocolate chip moon sand. Mmmmmmm. Also, this recipe is from the culinary genius that is David Lebovitz, so you know it’s good.
|Chocolate Ice Cream|
- 2 cups heavy cream
- 3 Tbsp unsweetened Dutch-process cocoa powder
- 5 oz bittersweet or semisweet chocolate
- 1 cup whole milk
- ¾ cup granulated sugar
- pinch of salt
- 5 large egg yolks
- ½ tsp vanilla extract
- Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining cup of cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
- Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Let sit until the mixture reaches room temperature, then chill the mixture thoroughly in the refrigerator, at least 8 hours.
- Freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) Transfer to a container for freezer storage. If you want to add goodies to your ice cream, do so after it has churned, while you are transferring it to its long term container.
Makes about 1 quart
Adapted from Brown Eyed Baker