Indulge your senses in the divine realm of homemade chocolate ice cream with our meticulously crafted recipe. Unlike traditional methods that involve scalding milk and tempering eggs, this sensational treat requires no such fuss. A symphony of rich, deep chocolate flavor and a luxuriously creamy texture awaits you with every spoonful. Dive into the enchanting world of chocolate, where this classic delicacy reigns supreme.

A Symphony of Flavor and Texture

Chocolate, the yin to vanilla ice cream’s yang, has secured its place as the world’s second most beloved ice cream flavor. Yet, store-bought versions often leave something to be desired. Lacking in substance and that profound, intense chocolate taste, they fail to capture the essence of true chocolate indulgence. Our Classic Homemade Chocolate Ice Cream rises above the ordinary, offering an unparalleled experience.

Making the Perfect Chocolate Symphony:

What sets this recipe apart is its commitment to achieving a fudgy perfection. Many chocolate ice cream recipes rely solely on cocoa powder, resulting in an airy, soft-serve consistency reminiscent of sweetened chocolate whipped cream. Our secret? Real chocolate and egg yolks. This dynamic duo gives birth to a luscious custard, rendering a chocolate ice cream that is not just creamy but also boasts a delightful fudginess, elevating it to a realm of unparalleled deliciousness.

Crafting Your Chocolate Masterpiece

Embark on a journey of culinary delight with our straightforward chocolate ice cream creation process. No need for milk scalding or egg tempering. Simply whisk egg yolks, sugar, and cocoa powder into a thick paste. Gradually incorporate milk, cream, vanilla, and salt, creating a velvety base. Heat, cool, and let it chill in the fridge, paving the way for the magic to unfold in your ice cream maker. The result? A deep, fudgy chocolate soft serve that can be further transformed into the finest homemade chocolate ice cream.

Chocolate Ice Cream Tips For Perfection:

Indulgent Cocoa Choice: Elevate your chocolate ice cream by investing in high-quality cocoa, whether it be regular or Dutch-processed.

Ice Cream Maker Alternatives: No ice cream maker? No problem. Follow our alternative method for a creamy, homemade texture without the machinery.

Combatting Rock-Hard Consistency: Sweeteners are your allies in preventing rock-hard ice cream. Embrace sugar and other sweeteners to maintain the ideal consistency.

Creative Mix-Ins: Elevate your chocolate ice cream experience with a plethora of mix-in options. From mini marshmallows to peppermint patties, the possibilities are endless.

Serving Suggestions:

Explore serving options by pairing your chocolate ice cream with chocolate or salted caramel sauce, or sandwiching it between two chocolate chip cookies for an irresistible ice cream sandwich.

Storage Wisdom:

Safeguard your chocolate treasure by storing it in the freezer for up to three months. Prevent ice crystals by smoothing the top after scooping and promptly returning it to the freezer.

Chocolate Ice Cream

Recipe by admin

0.0 from 0 votes

Course: Desserts

Servings

1

cup

Prep time

35

minutes

Cooking time

15

minutes

Calories

535

kcal

Chilling time

10

hours

Simply Irresistible Chocolate Ice Cream Recipe.

Ingredients

• ¾ cup white sugar

• 5 egg yolks (add up to 2 more for extra fudginess)

• ⅓ cup cocoa powder

• ½ tsp salt

• 1 tbsp. vanilla extract

• 1 ½ cups milk

• 1 cup cream

• 4 oz semisweet chocolate, chopped or chocolate chips (115 g)

Directions

• In a saucepan, combine 5 egg yolks, ¾ cup white sugar, 1 tbsp vanilla extract, ½ tsp salt, and ⅓ cup cocoa powder.
• Whisk until a creamy, smooth, and thick paste forms, ensuring no lumps in the cocoa powder.
• Add ½ cup of milk and whisk well. Incorporate the remaining milk and 1 cup cream. Add semisweet chocolate to the saucepan.
• Heat over medium heat, whisking frequently. Allow the chocolate to melt in the milk until the custard reaches a temperature between 165 – 170°F (or until it steams), taking about 10 – 12 minutes. Do not let it boil.
• Remove from heat and let it cool to room temperature, whisking occasionally to prevent a skin from forming.
• Chill the custard base in the fridge for a few hours or overnight until completely chilled.
• Strain the custard to remove any lumps and transfer it to your ice cream maker.
• Churn the ice cream according to the manufacturer’s directions. Freeze the churned ice cream for 2 – 4 hours until completely frozen.

Nutrition Facts

• Total number of serves: 1
• Calories: 535kcal
• Carbohydrates: 51g
• Protein: 9g
• Fat: 34g
• Cholesterol: 269mg
• Sodium: 295mg
• Potassium: 368mg
• Fiber: 4g
• Sugar: 43g
• Calcium: 158mg
• Iron: 2.7mg