Homemade chocolate ice cream made with cocoa powder and real chocolate. Deeply rich in flavor, and creamy and fudgy in texture. EASY - Great for novice cooks who want to make their own ice cream. Does require an ice cream making machine. US based cup, teaspoon, tablespoon measurement. Common Measurement Conversion
⅓cupcocoa powderyou can use natural cocoa powder or dutch cocoa powder (35 g)
1cupcream35% fat content
4ozsemisweet chocolatechopped or chocolate chips (115 g)
Add the 5 egg yolks into the saucepan, along with the ¾ cup (150 g) white sugar, 1 tbsp vanilla extract, ½ tsp salt and ⅓ cup cocoa powder.
Whisk until you have a creamy, smooth and thick paste (with no lumps in the cocoa powder).
Add about ½ cup of milk first and whisk to mix well. Add the rest of the milk and 1 cup cream and whisk to combine. Add the semisweet chocolate into the saucepan too.
Heat over medium heat while whisking frequently. Allow the chocolate to melt in the milk while whisking. Heat the custard until the temperature registers between 165 - 170°F. If you don’t have a thermometer, then heat the custard until it steams. This takes about 10 - 12 minutes. Do NOT let it come to a boil.
Remove from the heat and let it cool down to room temperature. Whisk occasionally to prevent a skin from forming on top.
Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled.
Strain the custard to remove any lumps, and transfer into your ice cream maker.
Churn the ice cream in your ice cream maker according to manufacturer’s directions. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.