Ingredients
- 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces sugar
- 2 teaspoons pure vanilla extract
Directions
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
2 Videos | Photo: Chocolate Ice Cream Recipe
















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By capitdan
Ann Arbor
on April 14, 2013
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Delicious! I added crumbled heath pieces to mine. It's definitely premium ice cream.
By melindarp_9025757
Riverton, UT
on April 08, 2013
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I followed the recipe exactly, using Hershey's cocoa, and whipped it thoroughly to avoid any cocoa clumps. We dished it soft, right out of the machine, and it was amazing. Rich, creamy perfection. I've never had better chocolate ice cream. Normally I don't finish my kids' food, but I couldn't let my youngest leave half of his to melt on the counter. I finished mine and his, then took care of all of the scrapings in the machine and finished with the rubber spatula. I got a little carried away, but it was just so good.
By chefmandyb
on February 05, 2013
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Oh my!! I added a tequila caramel sauce to this recipe! Crazy chocolate craving-gone!
Read all 143 reviews