Chocolate Ice Cream Bliss
A version of this post appeared on The Chocoholic’s Buffet Recipe Share.
There are very few people in the world who don’t like chocolate ice cream, I am sure. Certainly there’s nobody like that in my family.
I have to say, though, that I don’t like what I see on the labels of most commercial ice creams. The obvious solution, then, is to make my own. The following recipe is based on the one that came with my President’s Choice ice cream maker – undoubtedly among the best $30 I ever spent. The modifications that I have made increase the fat content and reduce the sugar content – that’s how we roll.
Unfortunately I started the first part of the two-day process (for us – your refrigerator may vary) late at night and forgot to take pictures, so the documentation starts on the second day.
2 cups 36% whipping cream
¼ cup granulated sugar
3 egg yolks
1 tbsp unsweetened cocoa powder
2/3 cup dark or semisweet chocolate chips
1 tsp vanilla
1. In medium saucepan, combine 1.5 cups cream and 1 tbsp of the sugar. Bring to a simmer over medium-high heat, stirring often. Meanwhile, in a bowl whisk together egg yolks, cocoa, salt and remaining sugar until lightened in colour. Whisk in remaining cream.
2. When cream is steaming and small bubbles form around edge of pan, remove from heat. Add about one-third of hot cream mixture to yolk mixture, whisking well to combine. Whisk yolk mixture into saucepan. Cook over medium heat, stirring constantly, until froth dissipates and it is thickened enough to coat the back of a spoon, about 1 to 3 minutes. Do not boil. Remove from heat. Add chocolate chips and vanilla; whisk well to melt chocolate completely. Pour into bowl. I usually puree it with a stick mixer because I have a child with sensory issues. Cover and chill for at least three hours – for my refrigerator, overnight is better. It’s also important to make sure the ice cream maker base has been frozen at least overnight.
3. Add chilled mixture to frozen ice cream maker base. Freeze until desired texture is reached (mine is usually ready in 10 – 15 minutes because it has been so well chilled).
4. Serve immediately, or freeze for later use. If serving from hard frozen, let stand at room temperature for 10 minutes to soften slightly before scooping.