Friday, July 21, 2017

Homemade Dark Chocolate Ice Cream







I scream, you scream, we all scream for ice cream! As I child one of my favorite memories is making ice cream with my grandparents  in an old fashioned ice cream maker with the rock salt and the ice. My siblings and I would take turns cranking the handle and after what seemed like hours we had the best ice cream that we had ever tasted, perhaps it was so good because we had to work so hard to make it. 





Nowadays I have a Cuisinart ice cream maker that allows me to have ice cream 20 minutes after I make the mixture. Certainly not as much fun but still as tasty. If you do not have an ice cream maker do not worry, you can pour the mixture into a loaf pan lined with parchment paper and freeze until firm(typically overnight). 

Ingredients:
2 cups heavy cream
3 Tbls. unsweetened cocoa powder
5 oz. bittersweet or semisweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
pinch of salt
5 large egg yolks
1/2 tsp. vanilla extract


Directions:
Warm 1 cup of the cream with cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the sauce pan as thoroughly as possible, and set a mesh strainer on top of the bowl.
Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Or pour into a loaf pan lined with parchment paper and freeze until firm. 

After the mixture is firm scoop out a few scoops of ice cream into a cup or a cone and enjoy. 




Linking to:
Savvy Southern Stlye

6 comments:

Starting Over, Accepting Changes - Maybe said...

I remember making ice cream when I was a child. It wasn't that creamy, but it was so, so good.

Art @ Home said...

OMG I must needs this

Sarah said...

This looks so tempting. I wish I had a scoop or two right now! Love that cute ice cream scoop too. Is that vintage or still available?

Judee Algazi said...

Wow! I love the rich dark color of this ice cream. I don't have a machine so I'm glad I can just freeze it overnight.. Thanks for the tip about the parchment.

Katie Mansfield said...

We just got a Cuisinart Ice Cream maker so I'll be trying this recipe. Thanks for sharing.

Elizabeth@ Pine Cones and Acorns said...

Sarah, the scoop is about 15 years old so I do not know where to find one now a days.