Get Recipe!
If there is one foodie item I always prefer to make myself it is ice cream. Homemade is always better than store-bought. One kind of ice cream I had never made myself was chocolate. I had to see if I was right, if homemade chocolate ice cream is also better than store-bought. I also wanted to know, how hard would it be to make?
The Cookbook
Many ice cream cookbooks want to experiment and make wild flavours, which is awesome, but not what I wanted at the moment. I wanted classic recipes first! So I ordered The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More (see cookbook on amazon.ca).
This cookbook starts with the basics and then adds on from there with variations: chocolate banana chip ice cream, chocolate brittle ice cream… to Mexican chocolate-almond ice cream.
Tutorial
I wanted to learn the basic recipe first. I tried to follow the recipe but as you all know, I am very bad at it. Here is a printer-friendly version of my recipe which turned out awesome.
You will need: 1 cup sugar, 3 large eggs, 1 cup cocoa powder, 1 1/2 cup milk, 1 cup heavy cream, pinch of salt, 1 tbsp vanilla extract (I used bean paste).
Blend sugar, eggs and cocoa in food processor until smooth.
Slowly and carefully bring milk and cream to a boil in a heavy medium sauce pan.
Pour some slowly into food processor to bring up temperature of egg mixture.
This is when I realized that there was not enough room in my food processor for everything. I realized that the heavy cream was supposed to go in at the very end. So…
Pour chocolate mixture into pan and then whisk in last of hot milk and cream until smooth.
My addition to the recipe: add a small pinch of salt.
Whisk over low heat constantly. Do not let mixture boil. Heat until thickened enough to coat back of wooden spoon.
Remove from heat and sieve into large bowl.
Cool and then add vanilla. Cover and chill overnight in the fridge.
Churn ice cream in completely frozen ice cream maker.
I let the ice cream maker churn until it starts to groan, at least 20 minutes.
Make sure to move the ice cream to a plastic container and get it into the freezer.
I had some extra so I put some in another container and then added some chopped chocolate chunks. More on that batch to come…
Foodie Results
For best results, use the highest quality cocoa powder you have. Regardless, this chocolate ice cream is divine! Honestly. Creamy, thick, so tasty… Way better than anything you will ever find at a store and requires only a few ingredients. It takes a little time and effort but make it! You will not be sorry.
Amazing. I would trade you a string of lights for a bucket of that yummy ice cream.
Got a second apple pie in the oven as I type this.
Deal! 🙂 Although the ice cream is now officially gone so… You are the baking queen my friend!
I’m so glad the recipe turned out Suzie. Home made ice cream really is so much better, I bet it is all already gone! I’m surprized you added a pinch of salt, does that enhance the flavour or do you actually taste it as salt? It looks amazing!
Me too Shannon, even with my screw ups, LOL. Salt always enhances flavour and a little goes a long way which is why I did it. It was not salty at all, I promise. It boosted the chocolate flavour even higher!