July is National Ice Cream Month, and I thought it would be appropriate to celebrate with a month full of ice cream recipes! Not that I really need an excuse to make (and eat) more ice cream but I’ll certainly never turn down the opportunity. I wanted to start off with a classic flavor. It’s fun to experiment with more unique flavors like the Cake Batter Ice Cream, or Biscoff Crunch Ice Cream, or S’Mores Ice Cream, but it’s good to have a solid basic recipe on hand. Not only is this chocolate ice cream incredibly good as is, but it’s a great launching point to make more involved flavors that use a chocolate base.
I’ve admitted here before that I’m not a huge chocolate lover. I enjoy it with other flavors, but in general, if I were at an ice cream shop chocolate wouldn’t be my first choice. However, this chocolate ice cream has completely changed that. I sort of expected that this ice cream might last a little longer than normal in my freezer, but that was certainly not the case. This homemade ice cream was so much better than a store-bought variety that it’s hard to even compare the two. I loved the chocolate ice cream on it’s own, but it’s also delicious with some fresh strawberries.
- 2 cups heavy cream, separated
- 3 tbl. unsweetened Dutch-process cocoa powder
- 5 oz. bittersweet or semisweet chocolate (or a combination of the two), finely chopped
- 1 cup whole milk
- ¾ cup sugar
- pinch salt
- 5 egg yolks
- ½ tsp. vanilla extract
- Heat 1 cup of cream and cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer for about 30 seconds, whisking constantly. Remove from heat and add the chopped chocolate. Let sit for a minute to allow the chocolate to melt, then whisk until smooth. Add the remaining cup of cream and whisk to combine. Put a fine mesh strainer on top of the bowl then set aside.
- Using the same saucepan, heat the milk, sugar and salt. Place the egg yolks in a separate bowl. Slowly pour the warm milk mixture into the egg yolks, whisking constantly then pour the egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly until the mixture reaches 170 degrees on an instant-read thermometer. Pour the custard through a fine mesh sieve into the chocolate mixture. Add the vanilla and stir until smooth and well combined. Chill the mixture in the refrigerator for several hours then freeze according to the directions on your ice cream maker. Once it has churned, transfer the mixture to a different containers and freeze until firm.
Source: The Perfect Scoop by David Lebovitz