Homemade Chocolate Ice Cream
Homemade Chocolate Ice Cream requires about 45 minutes from start to finish. For $4.16 per serving, you get a dessert that serves 2. One portion of this dish contains approximately 22g of protein, 136g of fat, and a total of 1819 calories. Summer will be even more special with this recipe. Several people made this recipe, and 123 would say it hit the spot. Head to the store and pick up semisweet chocolate, heavy cream, salt, and a few other things to make it today. It is a good option if you're following a gluten free diet. It is brought to you by Give Recipe. Overall, this recipe earns an outstanding spoonacular score of 82%. If you like this recipe, take a look at these similar recipes: Homemade Chocolate Ice Cream, Homemade Chocolate Chocolate Chip Ice Cream: Rockin the Willy Wonka Vibe, and No Egg Homemade Chocolate Ice Cream.
Servings: 2
Ingredients:
Chocolate sauce and chips for topping
3 tablespoons cocoa powder
5 large egg yolks
¾ cup granulated sugar
2 cups heavy cream
Pinch of salt
160g bittersweet or semisweet chocolate, chopped
½ teaspoon vanilla extract
1 cup whole milk
Equipment:
sauce pan
whisk
bowl
spatula
sieve
ice cream machine
Cooking instruction summary:
Mix 1 cup of the cream with cocoa powder in a saucepan and warm it. Keep whisking it until the cocoa is completely blended. Bring to a boil and let it simmer at the lowest heat for 30 seonds, whisking constantly.Remove from the heat and add in the chopped chocolate. Stir until smooth.Stir in the remaining 1 cup cream and pour it into a bowl. Set it aside.For the custard; warm the milk, sugar and salt in the same saucepan. Whisk egg yolks in a medium bowl and slowly pour the warm milk into it, whisking constantly.Transfer it back into the saucepan.Stir this mixture constantly over the medium heat until it thickens and coats the spatula.Add this custard into the chocolate mixture using a mesh strainer. Stir until smooth. Then stir in the vanila.Put the bowl into a larger container full of very cold water and cool it completely, stirring constantly.Chill the mixture in the refrigerator for 30 minutes and then freeze it in your ice cream maker according to the manufacturer’s instructions. Take it into an airtight container.Wait it in the freezer at least 5 hours.Top with chocolate sauce and chips when serving.
Step by step:
1. Mix 1 cup of the cream with cocoa powder in a saucepan and warm it. Keep whisking it until the cocoa is completely blended.
2. Bring to a boil and let it simmer at the lowest heat for 30 seonds, whisking constantly.
3. Remove from the heat and add in the chopped chocolate. Stir until smooth.Stir in the remaining 1 cup cream and pour it into a bowl. Set it aside.For the custard; warm the milk, sugar and salt in the same saucepan.
4. Whisk egg yolks in a medium bowl and slowly pour the warm milk into it, whisking constantly.
5. Transfer it back into the saucepan.Stir this mixture constantly over the medium heat until it thickens and coats the spatula.
6. Add this custard into the chocolate mixture using a mesh strainer. Stir until smooth. Then stir in the vanila.
7. Put the bowl into a larger container full of very cold water and cool it completely, stirring constantly.Chill the mixture in the refrigerator for 30 minutes and then freeze it in your ice cream maker according to the manufacturer’s instructions. Take it into an airtight container.Wait it in the freezer at least 5 hours.Top with chocolate sauce and chips when serving.
Nutrition Information:
covered percent of daily need
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