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Chocolate Ice Cream

This homemade chocolate ice cream is decadent, rich, full of chocolate flavor and definitely worth the wait.

Total Time

6 hr 30 min

6 hr 30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Chocolate Ice Cream
Total Time

6 hr 30 min

6 hr 30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Chocolate Ice Cream

Ingredients

for 6 cups

  • 2 cups heavy whipping cream
  • 1 ½ cups whole milk
  • ¾ cup sugar, divided
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • 7 large egg yolks
  • 10 oz bittersweet chocolate, melted and cooled slightly
  • 1 teaspoon vanilla extract

Special Equipment

  • ice cream maker

Nutrition Info

  • Calories 660
  • Fat 52g
  • Carbs 52g
  • Fiber 3g
  • Sugar 46g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. In a medium saucepan over medium heat, add the heavy whipping cream, whole milk, ½ cup sugar, cocoa powder, and salt. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but not quite at a simmer). The temperature should read between 175-180˚F (80-82˚C). Remove from heat.
  2. While the milk mixture is heating, whisk together the egg yolks and remaining ¼ cup sugar in a medium mixing bowl. Whisk in the melted chocolate until smooth.
  3. Add about 1 cup of the hot milk mixture to the egg yolk-chocolate mixture and whisk until smooth.
  4. Pour the egg yolk mixture back into the hot milk mixture in the saucepan and return to heat.
  5. Cook over medium-low heat for 5-10 minutes, stirring constantly, until the mixture has thickened and begins to steam or until the mixture reaches 175-180˚F (80-82˚C) on an instant-read thermometer. To prevent cooking the eggs, do not let the mixture boil.
  6. Remove from heat and pour the mixture through a fine-mesh sieve into a large mixing bowl. Stir in the vanilla.
  7. Allow the custard to cool slightly, then cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
  8. Once the custard has cooled, transfer to an ice cream maker and follow the manufacturer's directions for use.
  9. Serve immediately or transfer the ice cream to a loaf pan or a 9x9-inch baking pan. Cover and freeze until firm.
  10. Enjoy!
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