Description

Imagine scooping into a bowl of velvety, homemade chocolate ice cream that’s so smooth and decadent it melts in your mouth. Sounds like a dream dessert, right? That’s exactly what this Chocolate Ice Cream recipe delivers! With a 4.9-star rating from 236 reviews, this intermediate-level recipe is a favorite for chocolate lovers. In this blog post, we’ll guide you through every step to create this indulgent treat, with tips to make it perfect

Ingredients

This ice cream uses a handful of ingredients to create its rich flavor and creamy texture. Here’s what you need and why each one matters:

Unsweetened Cocoa Powder (1 1/2 oz, ~1/2 cup): The star of the show for bold chocolate flavor.
- Why it matters: Provides deep, rich cocoa taste without extra sweetness.
- Substitution: Use Dutch-processed cocoa for a smoother flavor.
Half-and-Half (3 cups): Adds creaminess and balances richness.
- Why it matters: Creates a smooth base without being too heavy.
- Substitution: Use a mix of whole milk and cream (2:1 ratio).
Heavy Cream (1 cup): Boosts the ice cream’s velvety texture.
- Why it matters: Adds richness for a luxurious mouthfeel.
- Substitution: No good sub, but ensure it’s cold for best results.
Large Egg Yolks (8): Form a thick, creamy custard base.
- Why it matters: Give the ice cream its smooth, scoopable texture.
- Tip: Save whites for meringue or omelets.
Sugar (9 oz, ~1 1/4 cups): Sweetens the ice cream.
- Why it matters: Balances the cocoa’s bitterness.
- Substitution: Reduce to 1 cup for less sweetness, but don’t skip entirely.
Pure Vanilla Extract (2 tsp): Enhances the chocolate flavor.
- Why it matters: Adds warmth and depth without overpowering.
- Substitution: Use vanilla paste for a stronger vanilla note.

Pro Tip: Use high-quality cocoa powder for the best flavor, and measure ingredients precisely for a perfect custard.

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Instructions

Make the Chocolate Base:
- In a medium saucepan, whisk 1 1/2 oz cocoa powder with 1 cup half-and-half over medium heat until combined.
- Add the remaining 2 cups half-and-half and 1 cup heavy cream.
- Bring to a simmer, stirring occasionally, then remove from heat.
- Tip: Whisk constantly to prevent cocoa clumps and avoid boiling.
Prepare the Egg Mixture:
- In a medium mixing bowl, whisk 8 egg yolks until they lighten in color (about 1 minute).
- Gradually whisk in 9 oz sugar until smooth and pale.
- Tip: Whisk vigorously to ensure the sugar dissolves fully.
Temper the Eggs:
- Slowly drizzle about 1/3 of the warm chocolate-cream mixture into the egg mixture, whisking constantly to prevent scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
- Tip: Add the warm mixture gradually to keep the eggs from cooking.
Cook the Custard:
- Return the saucepan to low heat and cook, stirring frequently, until the mixture thickens slightly and reaches 170-175°F (about 5-7 minutes).
- The custard should coat the back of a spoon.
- Tip: Use a thermometer for accuracy to avoid overcooking.
Cool the Mixture:
- Pour the custard into a container and let sit at room temperature for 30 minutes.
- Stir in 2 tsp vanilla extract.
- Refrigerate, covered, for 4-8 hours until the mixture reaches 40°F or below.
- Tip: Stir occasionally while cooling to prevent a skin from forming.
Churn the Ice Cream:
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (25-35 minutes).
- Tip: The ice cream should be soft-serve consistency when done.
Serve or Freeze:
- Serve immediately for soft-serve texture, or transfer to an airtight container and freeze for 3-4 hours for a firmer scoop.
- Health Benefit: Cocoa’s antioxidants offer a small health boost, and the ice cream provides calcium—enjoy as a special treat!