The first time I made this, I declared, “This is one of the five best things I have ever eaten!” I actually said something less appropriate than that, but my dad reads my blog. Anyway, I’m sharing this recipe in honor of Chocolate Lovers Month… is it Chocolate Month everywhere? Or just Dunkin Donuts?
I’m actually not a huge chocolate person. Don’t get me wrong, I do love chocolate, but I am not a chocoholic, and a box of chocolates can last months in this house. This ice cream is the perfect amount of chocolate for me… just chocolatey enough, but not chocolate overkill.
I chopped 4 ounces of bittersweet chocolate (the actual recipe calls for 6, but I find 4 to be perfect).
And put it in a metal bowl over a pot of boiling water to melt it.
After it melts, stir in 1/4 cup unsweetened cocoa powder and set aside.
Meanwhile, whisk 4 egg yolks and 3/4 cup sugar and set aside.
Bring 2 cups of water and 2 cups of cream to a simmer.
Then add the milk mixture to the egg yolk mixture. IMPORTANT: Do not add it all at once, or you will get scrambled eggs. Add the milk a bit at a time, to temper the mixture.
After its tempered, add all of it back to the pot and heat on low, stirring constantly, until it coats the back of a wooden spoon.
Strain into a clean bowl, and let cool to room temp.
Once its cool, add the chocolate mixture and 1 teaspoon vanilla.
Then put back in the fridge until its chilled. Sometimes, I put it in the freezer, to speed this part up.
Then its time to put it in the ice cream machine!
20 minutes later… chocolate ice cream
I love those little flakes of chocolate, gives it a fun, grainy texture!
Making ice cream is actually pretty easy… just a little time consuming, and you definitely need patience for it! Its completely worth it, though, to have homemade ice cream with no preservatives or chemicals in it.
Here’s the recipe without pics, in case you want to print it out.
Classic Chocolate Ice Cream (from the Ice Cream Bible)
- 6 oz bittersweet chocolate, chopped
- 1/4 cup unsweetened cocoa powder
- 4 egg yolks
- 3/4 cup sugar
- 2 cups milk
- 2 cups cream
- 1 teaspoon vanilla
- Melt chocolate in double boiler, add cocoa powder, set aside.
- Whisk egg yolks and sugar until pale yellow, set aside.
- Bring milk & cream to a simmer over medium-low heat. Slowly add to yolk mixture. Add entire mixture back to pan.
- Heat mixture, stirring constantly, over low heat until it coats the back of a wooden spoon. Strain into a clean bowl, let cool to room temp.
- Add chocolate mixture and vanilla. Refrigerate until chilled.
- Chill in ice cream machine for 20 minutes, or until frozen. Place in freezer to firm up more. Enjoy!