Tuesday, August 2, 2011

DIY Chocolate Ice Cream

Mmmm chocolate. I love chocolate. I love ice cream. This is a really good, really chocolatey ice cream. If you use the full amount of good cocoa powder it will be a deep rich chocolate. This is great all by itself, with a brownie, or as a base for other types of ice cream.

Dark Chocolate Ice Cream

  • ¾ cup sugar
  • 2 cups whole milk (divided)
  • 5 egg yolks
  • ½ cup cocoa powder
  • 1 cup heavy (whipping) cream
Get out all of the ingredients, as well as a saucepan, a small bowl, a mixing bowl, a whisk, a spatula, measuring cups and spoons. Begin heating 1 cup of milk, sugar, and cocoa slowly in a saucepan. Whisk egg yolks, and begin adding some of the warm milk mixture to the egg yolks. When the egg yolk mixture is warm, add it into the milk mixture, and continue heating over low heat, stirring frequently until the custard thickens enough to coat the spatula or spoon. Pour 1 cup milk and 1 cup cream into the mixing bowl. Add the custard into the milk and cream. If the custard has any lumps, pour through a strainer when adding it to the milk and cream.

At this point you can freeze the ice cream in an ice cream maker if you have one. If you don't have an ice cream maker, you can follow the directions here for freezing in your regular freezer. If you wish to add additions, stir them in before the ice cream is too firm.

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