Homemade ice cream should be on every home cooks culinary bucket list. The problem with that, really, is that once you make it and know how incredibly easy to make and delicious it is, you won't STOP making it. You'll be the person who volunteers to bring homemade ice cream to all gatherings: pot lucks, card games, backyard cook-outs, staff meetings. It may get out of hand. But at least everyone will always be happy to see you.
- 2 tablespoons unsweetened cocoa powder
- 3 wt oz (1/2 cup) dark chocolate, chopped
- 3/4 cup whole milk
- 1 1/2 cups heavy cream
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
In a sauce pan over medium heat, whisk together the cocoa powder, dark chocolate, whole milk and heavy cream. Stir continuously until the chocolate has melted and the cream is warmed and has started to bubble around the edges. Do not boil or the milk will scald. Remove from heat and allow to cool slightly.
In a medium-sized bowl, whisk together the egg yolks and sugar until light and ribbony. Slowly whisk in about 1/3 of the warm chocolate mixture until well combined.
Add the yolk/chocolate mixture back into the pan and whisk over medium heat (not too hot) until the mixture thickens slightly and reaches 175 degrees F on a cooking thermometer, about 8 minutes. Stir in the vanilla and salt.
Add to a storage container, loosely cover and chill in the refrigerator until cold, about 3 hours.
Churn in your ice cream maker according to manufactures specifications until the mixture reaches a soft-serve consistency. This can take up to 15 minutes. Be patient.
Jackie Dodd Have mix-ins? This is a good time to add them and make it your own! Maybe some chocolate candies, or nuts and mini marshmallows, or mini peanut butter cups?!
Add to a freezer-safe storage container, and chill until ice cream has hardened, about 3 hours.
Serve cold with desired toppings. Ice cream will last up to one week in the freezer.