Chocolate Ice Cream

  • Level: Intermediate
  • Yield: 1 1/2 quarts
  • Total: 8 hr 18 min
  • Prep: 8 min
  • Inactive: 8 hr
  • Cook: 10 min
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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

  1. 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.
  2. 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.
  3. 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.
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195 Reviews

Anonymous

So, this took me a couple of attempts to actually get right but once I did it's awesome. <div><br /></div><div>Personal tips: I ended up using my hand mixer with a whisk attached for the yolks. This step was key for getting consistency right. I also now split this into two days. I make the custard/cream mixture and then let it sit over night before putting it into the ice cream machine. If it doesn't get down to that 40 degree mark it just won't freeze right and you end up with a wendy's frosty like consistency (that still tastes good). </div>

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