I can’t believe that I have been making ice cream for awhile and have never made chocolate. Maybe I try to be fancy, and I don’t make the basics enough. Finally, I got around to making this flavor and it is really good.

I usually make Philadelphia-style ice cream. It uses less ingredients and is much easier. Since it doesn’t involve egg yolks, you don’t have to worry about scrambling the eggs and having egg bits in your ice cream. It is also lighter and less filling, which my wife likes.

I suggest using the best chocolate that you can. What you use will have a large influence on how your ice cream tastes. We like really dark chocolate, so we had 100% cocoa bars on hand. The ice cream I made ended up dark, rich and just a bit bitter. The bitterness with the sweetness of the sugar is a great combination.


AuthorJoshuaCategoryFrozen DessertDifficultyIntermediate

Double Chocolate Ice Cream

Yields12 Servings

Ingredients:
 1 cup milk
 2 cups heavy cream
 ¾ cup white sugar
 6 tbsp cocoa powder
 6 oz dark chocolate
 1 tbsp vanilla

Directions:
1

Combine milk and sugar in a small saucepan. Heat over medium heat to just a simmer. Then remove from heat.

2

Stir in cocoa powder using a whisk until well-combined.

3

Stir in chocolate until melted.

4

Combine the chocolate and milk mixture in a medium-size bowl with the heavy cream. Stir in the vanilla.

5

Cover the bowl with plastic and refrigerate for at least 4 hours or overnight if possible.

6

Churn the ice cream according to your maker's instructions. Freeze ice cream until the desired consistency or eat right away for a soft-serve ice cream.

Ingredients

Ingredients:
 1 cup milk
 2 cups heavy cream
 ¾ cup white sugar
 6 tbsp cocoa powder
 6 oz dark chocolate
 1 tbsp vanilla

Directions

Directions:
1

Combine milk and sugar in a small saucepan. Heat over medium heat to just a simmer. Then remove from heat.

2

Stir in cocoa powder using a whisk until well-combined.

3

Stir in chocolate until melted.

4

Combine the chocolate and milk mixture in a medium-size bowl with the heavy cream. Stir in the vanilla.

5

Cover the bowl with plastic and refrigerate for at least 4 hours or overnight if possible.

6

Churn the ice cream according to your maker's instructions. Freeze ice cream until the desired consistency or eat right away for a soft-serve ice cream.

Double Chocolate Ice Cream

It is possible that you will have little shards of chocolate in the ice cream. That comes from adding the chocolate mixture to the cold heavy cream. If you don’t want that to happen then you could add the heavy cream to the pot and warm it up with the chocolate mixture while stirring.

This ice cream is really good; the entire family liked it. Usually, I have at least one of the children that isn’t thrilled with the flavor that I chose. That wasn’t an issue this time. I hope that you will enjoy making and eating it as much as we did.

-Joshua

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