I don’t think there’s anything better than chocolate ice cream, especially if homemade. Homemade ice cream can be quite long to be made, so how about chocolate ice cream that only has five basic ingredients and can be put together in just a few minutes? An easy chocolate ice cream recipe should be a must for all those people interested in making homemade frozen desserts. This recipe is great served as-is, but there are tons of chocolaty mix-ins that you can add to increase the flavor of this delicious dessert. Fold in a ribbon of chocolate syrup after the ice cream is frozen, add a handful of chocolate chips, or even add a few roughly chopped chocolate sandwich cookies. Double up the chocolate goodness according to your taste: it’s never enough!
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
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, then 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°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°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 the chocolate ice cream as-is or freeze for another 3 to 4 hours to allow the ice cream to harden.