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Homemade Chocolate Ice Cream

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 250 min
  • $
Gatheredtable
adapted fromChow.com

Ingredients

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/2 cup unsweetened cocoa powder
  • 1/2 semisweet chocolate chips
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions

This recipe can be made with or without an ice cream maker. Follow 1A and 8A if using an ice cream maker and 1B and 8B if not. Prep: 1A. If using an ice cream maker: Place ice cream maker bowl in the freezer according to ice cream maker instructions (usually 24 hours in advance) 1B. If NOT using an ice cream maker: Place a shallow container, preferably with a lid, in the freezer. 2. Prepare an ice water bath in a large bowl. 3. Separate eggs. Make: 1. Combine cream and milk in a large saucepan and bring to a simmer over medium heat. 2. Remove from heat and whisk in cocoa powder and chocolate chips until completely melted and smooth; set aside. 3. In a separate bowl, using an electric mixer, whisk egg yolks. Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes. 4. Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly on low so the hot mixture doesn’t scramble the eggs. 5. Pour chocolate-egg mixture back into the saucepan with the remaining chocolate. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, about 5 minutes. 6. Remove from heat and stir vanilla extract into the chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes. 7. Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours but overnight is best. 8A. If using an ice cream maker: Freeze according to the manufacturer’s instructions 8B. If NOT using an ice cream maker: Pour chocolate mixture into the pre-prepared frozen container and return to the freezer. After 45 minutes remove from the freezer and stir it vigorously with a spatula or whisk and break up any frozen sections. Return to freezer. Repeat every 30 minutes until it reaches the desired consistency, about 3 hours.

Notes

If you want to make this vanilla ice cream just omit the chocolate. This recipe can be made with or without an ice cream maker. Follow 1A and 8A if using an ice cream maker and 1B and 8B if not. Check out our favorite tips for making homemade ice cream here - http://blog.gatheredtable.com/2015/07/06/homemade-ice-cream-with-or-without-an-ice-cream-maker/

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