Straight-Up Chocolate Ice Cream
Luxurious Rich Chocolate Frozen Dessert
Dive into the classic, velvety texture of this home-made chocolate ice cream that's perfect for making:
- Ice Cream Sandwiches
- Milkshakes
- And, adding a splash to your Sundae Bar!
Play the Game:
This unfrozen ice cream base can be prepared up to 2 days ahead. After churning, let it harden in the freezer for 3 to 4 hours — or prepare soft serve right away!
- Yield: 1 quart
- Difficulty: Easy-peasy
- Total: 50 minutes, plus chillin' and churnin' time
The Lineup (7 likeable characters)
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ½ cup unsweetened cocoa powder
- 4 oz semisweet chocolate, chopped finely
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Let's Tango:
- Ice Water Bath prep: Fill a large bowl with ice and water. Set aside a fine-mesh strainer over a spacious heatproof bowl.
- Party in a Saucepan: Bring the cream and milk to a simmer in a large saucepan, then turn off the heat. Mix the cocoa powder, whisking until it's all incorporated. Melt the chocolate into this mix until smooth and silky.
- Egg Yolk Dance: Beat the egg yolks in a large bowl until smooth, then gradually add sugar and beat until it is pale and thick, around 3 minutes. Gradually pour about a quarter of the chocolate mixture into the egg mixture, whisking all the while to prevent scrambling the eggs.
- Chocolate-Egg Promenade: Pour the now chocolate-egg mixture back into the saucepan, cooking it over low heat while stirring constantly with a wooden spoon. Cook until the mixture thickens slightly and coats the spoon completely — you'll see this when your finger makes an indent in the mixture, and it doesn't run back together.
- Time-Out: Remove the mixture from heat, strain it through the fine-mesh strainer, and stir in the vanilla extract. Cool the chocolate base to room temperature by placing the bowl over the ice bath, around 15 to 20 minutes.
- Hideaway: Remove the base from the ice bath, cover it, and refrigerate until completely chilled, at least 3 hours, or overnight. Freeze the ice cream in an ice cream maker according to the manufacturer's instructions. You can store the homemade ice cream in an airtight container in the freezer for up to a week!
Pro Tips:
- Batch prep: The uncooked ice cream base can be stored in the fridge for up to 2 days before churning.
- The perfect texture: If you like soft serve, there's no need to chill and churn for the full time. Play around with the ice cream's texture by adjusting the freezing time.
- For a wide variety of creative desserts, explore Aussiedlerbote's collection of recipes, including the straight-up chocolate ice cream that's perfect for making ice cream sandwiches, milkshakes, or adding to your sundae bar.
- This unfrozen ice cream base, providing a cool and rich mixture of heavy cream, whole milk, unsweetened cocoa powder, semisweet chocolate, egg yolks, sugar, and vanilla extract, can be prepared up to 2 days ahead, making it an excellent choice for those who want to stay ahead in the game of nutrition and dessert preparation.
- Preparing this simple yet delicious recipe, which is labeled as easy-peasy, offers a total time of 50 minutes, including chillin' and churnin' time, ensuring you'll have ample time to enjoy the final product.
- If you're looking to maintain a budget while indulging in gourmet desserts, consider taking advantage of unused credit lines to cover the cost of quality ingredients, such as those used in the straight-up chocolate ice cream recipe from Aussiedlerbote, providing an enjoyable, affordable, and satisfying option for dessert lovers everywhere.
