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Tall glass serving dish filled with a scoop of chocolate ice cream on a blue table.

Classic Chocolate Ice Cream

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  • Author: Jessie
  • Prep Time: 10 mins
  • Inactive Time: 8 hours
  • Cook Time: 30 mins
  • Total Time: 9 hours
  • Yield: 1 and 1/2 quarts 1x
  • Category: Ice Cream
  • Cuisine: American
  • Diet: Vegetarian

Description

Enjoy a taste of summer with this homemade chocolate ice cream!

Ingredients

Scale
  • 1/3 cup dutch process cocoa powder
  • 2 cups half and half
  • 2 cups whole milk
  • 8 egg yolks
  • 1 Tbsp. vanilla extract
  • 1 and 1/4 cup sugar
  • 4 oz. semi-sweet chocolate (I used a whole Ghirardelli bar. Because YUM)

Instructions

  1. Whisk cocoa powder, half and half, and whole milk together in a large saucepan over medium heat. Bring to a low boil and then reduce to a simmer, stirring frequently.
  2. In a separate bowl, whisk egg yolks until they lighten slightly in color. Add sugar a bit at a time and whisk vigorously.
  3. Add vanilla extract to egg yolk mixture and whisk until combined. Set aside.
  4. Simmer the cream and cocoa mixture for about three minutes, then remove from heat.
  5. Temper the egg mixture with the cream and cocoa mixture by adding a tiny bit of hot liquid at a time to the eggs and whisking constantly. Add a few tablespoons of hot liquid at a time until you’ve incorporated about half of your hot liquid into the egg mixture. (Tempering is a process of gradually cooking the eggs so that they don’t curdle or scramble, but instead form a smooth custard for the base of your ice cream).
  6. Pour the egg mixture back into the saucepan with the remaining hot liquid and whisk together. Return to the stove on low heat, stirring frequently, until the custard has thickened and coats the back of a wooden spoon, like so:
    Wooden spoon covered in a chocolate ice cream base mixture, with a straight line running through the middle where a finger has swiped a line across the spoon.
  7. In a separate bowl, break up the semi-sweet chocolate into small chunks.
  8. Remove the chocolate custard mixture from the stove and pour slowly over the semi-sweet chocolate. Let sit for a minute, then gently stir until all the chocolate is melted and fully incorporated into the custard.
  9. Let custard cool on counter for 15-20 minutes
  10. Place custard in the fridge, uncovered, for 3o minutes to an hour. After an hour, cover the mixture with an airtight lid and leave it in the fridge overnight.
  11. You’re ready to churn your ice cream! Pour your mixture into your ice cream maker and churn according to the manufacturer’s instructions.

Notes

Inspired by recipes from Alton Brown, David Lebovitz, Simply Recipes, and AllRecipes

Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

Find it online: https://www.lifeasastrawberry.com/classic-chocolate-ice-cream/