So it rained all day last Saturday and usually, I would adventure out, but I chose to stay indoor and watch a few movies. I have not had a chance to watch any shows or movies on television for many weeks because I have been very busy setting up my next business adventure that is my e-commerce site. I can’t wait to see the finished site. So excited! What better way to relax and enjoy a few free hours I have but with a bowl of delicious Chocolate Ice Cream.
Since I bought my ice cream maker last year, I have been trying very few new recipes, failing some and succeeding at some. One that I have mastered and enjoy making is Chocolate Ice Cream. I know, I know! Chocolate Ice Cream! Yes, and for some silly reason, I have not been very successful at making this wonderful treat. You will never guess why! I bet you can’t! Whole milk! Yes!
Since I have not been able to properly digest whole milk, I have been using lactose-free milk. I slowly realized that I cannot substitute whole milk for many recipes. This Chocolate Ice Cream recipe requires whole milk to have a rich taste and smooth texture.
The lactose-free milk does not give the ice cream the same consistency as would whole milk. I am not so sure if the Lactase enzyme has anything to do with it, but I bet it does. Oh, well! No time to figure out science. LOL
This Chocolate Ice Cream recipe is from The Perfect Scoop by David Lebovitz. The recipe book was an investment well worth it. In other to succeed this chocolate ice cream recipe, a good brand of chocolate is required. If you are thinking about giving up on homemade ice cream, do not! Try this one, and you will fall in love with it.
Chocolate Ice Cream made with semisweet chocolate. Smooth, creamy and delightful.
- Makes about 1 quart 1 liter
- 2 cups heavy cream
- 3 tablespoons unsweetened Dutch-process cocoa powder
- 5 ounces bittersweet or semisweet chocolate chopped
- 1 cup whole milk
- ¾ cup sugar
- Pinch of salt
- 5 large egg yolks
- ½ teaspoon vanilla extract
- Warm 1 cup of the cream with the 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 add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan 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 it 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, and then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)