Homemade Chocolate Ice Cream
This past Christmas, my partner gifted me an ice cream machine. This has been a true game-changer, and I've spent the past couple months working on perfecting my ice cream recipe.
I started with simple vanilla so I could test different variables in each batch, and just recently branched out into chocolate. I knew the chocolate ice cream would taste good, because it's pretty impossible to ruin chocolate ice cream. However, this chocolate ice cream blew our minds. It's rich, but not too sweet. It's incredibly fluffy and decadent. A reliable source said it tasted like Ben & Jerry's fudge brownie ice cream.
My ice cream maker came with a packet of recipes, so their recipe is the foundation for my chocolate ice cream. I made a few minor adjustments.
Here's how to make this mind-blowing chocolate ice cream:
Or, skip to the video here.
1) This first step is optional, but highly recommended. Split one vanilla bean down the middle and scrape the insides into a small container. Add about two teaspoons of vanilla extract to the container and reserve the vanilla bean pod.
2) Add 3 cups of heavy cream and 1 cup of whole milk to a saucepan with 3/4 cup granulated sugar and the vanilla bean pod. Over medium-low heat, whisk the sugar in until it is dissolved. (I like to use baking sugar or caster sugar, which dissolves more quickly.) Continue heating the mixture, stirring occasionally, until it is hot but not boiling.
3) While the cream heats, separate 4 eggs, putting the yolks in a heat-safe bowl. Save the whites for another recipe. (Might I suggest Baked Alaska?)
4) Once the cream is hot, scoop about a cup of the mixture and add it to the bowl of egg yolks. Whisk the egg yolks and hot cream together until fully combined. This tempers the egg yolks so they don't scramble.
5) Return the tempered yolks to the saucepan and whisk the whole mixture together. Continue to heat the mixture until it reaches 160 F and thickens slightly. You'll know it's ready when it coats the back of a spoon. While cooking it, stir it frequently and adjust the heat to ensure it doesn't start to boil. When it's done, remove it from the heat and pour through a strainer into a large mixing bowl. (Straining the mixture will catch any egg bits that congealed - yum! - and the vanilla bean pod.)
This is your ice cream custard base - if you don't want chocolate ice cream, this mixture on its own will become great ice cream! Just add 2 tsp vanilla, chill, and churn.
6) Measure 1 oz unsweetened baking chocolate and 2 oz semisweet chocolate into a heat-safe bowl. Melt the chocolate by whisking in about a cup of the hot ice cream custard base.
7) Add the melted chocolate to the custard base and whisk. Add the remaining vanilla extract and inside of the vanilla bean and a pinch of salt.
8) Cover the mixing bowl and let the mixture chill in the fridge for 3-4 hours. This mixture can easily take on odors, so make sure your fridge doesn't smell and/or the container is sealed well.
9) Churn the custard for 30-35 minutes or until it is the texture of soft serve ice cream.
10) Remove to a container and chill in the freezer for 2-3 hours before serving.
Here's the video: