Why Store-Bought Ice Cream Can’t Beat This Recipe!
Enjoy making chocolate ice cream from scratch with this easy recipe! It's way better than store-bought, using only whole foods and no additives. This ice cream recipe has a rich chocolatey flavor and an oh so creamy texture you are going to love!🍦
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Chocolate Ice Cream Recipe
Ingredients:
2 cups organic heavy whipping cream, divided
¼ cup unsweetened cocoa powder, I used Guittard
7 oz semi sweet chocolate chips, I used Guittard
1 ½ cups whole organic milk
¾ cup sugar
⅛ tsp. Salt
3 egg yolks, I used pasture raised
1 tsp. Vanilla extract
Directions:
Make sure to freeze the ice cream maker insert for 24 hours before making ice cream.
Place 1 cup of whipping cream into a 2 quart sauce pan over medium low heat. Add the cocoa powder and whisk to combine. Now bring the mixture to a boil while you whisk constantly. You don’t want this to burn.
When this mixture comes to a boil, lower the temperature and simmer for 45 seconds to a minute. Continue to whisk the whole time. Turn off the heat and add the chocolate chips and whisk until all the chocolate melts and is smooth.
Next add 1 cup of heavy whipping cream and whisk to combine. Pour this mixture into a large bowl and let it cool on the counter.
In another 2 quart pan, add the whole milk, sugar, and salt and stir to combine over medium heat. Do not let this mixture boil. Keep whisking and when the temperature gets up to somewhere between 170 - 180 degrees F.
Whisk the egg yolks that are in a small bowl with a fork to blend. Now add ½ cup of the hot milk slowly to the eggs while whisking constantly until it’s all incorporated into the eggs. This will bring the temperature of the eggs up slowly so they don’t scramble. This is called tempering the eggs. There will be a test later! Just kidding.
Pour the egg mixture back into the sauce pan slowly until it is fully mixed in. Your temperature on the pan should be medium. Once all the milk is in the pan, continue to whisk and cook until the temperature is between 180 - 190 degrees F. Use an instant read thermometer. At this point the mixture should coat the back of a spoon.
Place a strainer over the chocolate bowl and pour this milk/egg mixture into the chocolate to strain out any lumps. Add the vanilla extract and whisk to combine everything well. Cover and place in the refrigerator overnight or in an ice bath if you can’t wait! It must be completely cold before placing in the ice cream maker.
Once you are ready to churn, pour the mixture into the chilled ice cream container, insert the churn apparatus and churn for anywhere from 20 to 35 minutes. Scoop ice cream out into a glass container with a tight fitting lid and freeze. Enjoy the best chocolate ice cream ever!!
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