Does everybody know that it’s Ice Cream month. July is officially the month to celebrate ice cream! Now we have an excuse to eat ice cream every day this month :). Well, I pretty much already eat ice cream every day anyways, but at least now I have a reason.
With this celebratory month ahead of us I wanted to bring you some good, fun, and tasty ice cream recipes. And a few ice cream related treats as well :). I’m starting off with good ‘ole chocolate. Of course my first thought was to start out with vanilla, but I wanted to do a something a little different while still staying traditional.
This recipe is the quintessential chocolate ice cream – creamy, smooth, and of course delicious! I can honestly say it’s the best chocolate ice cream I have had. Better than store-bought, better than ice cream shops… Just all together better!
I have seen this recipe before, both online and in the original recipe book. It’s a recipe from David Lebovitz’s book, The Perfect Scoop. This book has incredible ice cream recipes. So when I was thinking of an ice cream to make I knew I wanted to make a recipe from this book. I’m glad I chose this recipe – it was a definite success!
There is no short cuts in the recipe, in both ingredients and time. To make the custard base you use cream, milk, and egg yolks. If you use different ingredients it will definitely change the taste and texture of the ice cream. And then you use 2 types of chocolate – hard chocolate and cocoa powder. I used high quality chocolates to get the best taste, Valrhona Cocoa Powder and Callebaut Chocolate. After creating the liquid for the ice cream you have to let the mixture set before pouring into your ice cream maker. If you don’t do this, it won’t freeze correctly. All in all, this recipe does take some time and ingredients, but is not overly difficult at all.
If your looking for a good quality chocolate ice cream, I would definitely look no further :)!
Chocolate Ice Cream
For Printable Recipe, Click here!
Makes: 1 quart of Ice Cream
2 Cups Heavy Cream
3 tbsp. Cocoa Powder (I used Valrhona)
5 ounces Chocolate (I used Callebaut), Coarsely Chopped
1 cup Milk (I used Non-Fat because it’s all I had on hand, but I really like the outcome)
¾ cup Sugar
Pinch of Salt
5 Egg Yolks
½ tsp. Pure Vanilla Extract
In a medium saucepan, combine 1 cup of the cream and the cocoa powder. Whisking constantly, bring the mixture to a boil and then reduce to a simmer. Remove the pan from heat and add in the chopped chocolate. Stir until completely smooth. Add the other 1 cup of milk and stir until combined. Pour the mixture into a large bowl and let sit until needed. Be sure to get all of the chocolate mixture out the pan. Place a strainer over the bowl.
Using the same saucepan, combine the milk, sugar, and salt. Stir until warm. While this mixture is warming up, whisk together the egg yolks in another medium bowl. When the milk mixture is warm, slowly pour it into the egg yolks, whisking constantly. Transfer this combined mixture back into the saucepan.
Bring the pan back to the stove and constantly stir the mixture over medium heat. I used a spatula to stir and made sure that I scrapped the sides and the bottom while stirring. Stir until the mixture thickens. I used a thermometer and removed the pan from the heat when the mixture reached 170 degrees F.
Pour the mixture through the strainer into the large bowl with the chocolate mixture. Add the vanilla and stir until smooth. Cover the bowl with plastic wrap and lace the bowl in the refrigerator until completely cool, about 1 hour. Remove the mixture from the refrigerator and freeze in your ice cream maker until thick (kind of like a frozen yogurt consistency). I placed mine in the freezer for a couple hours after to thoroughly freeze it and allow it to harden. Serve and enjoy 🙂!
This ice cream can last about a couple weeks in the freezer. Because this is fresh ice cream (with no preservatives) you don’t want to keep it too long.
Recipe slightly adapted from The Perfect Scoop by David Lebovitz.