Real Recipes From Real Home Cooks ®

deep chocolate ice cream

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

No freezer is complete without a quart or two of a really good chocolate ice cream. It has always been one of my favorites. While it may not go with every kind of pie--well, there must be one or two. Or maybe not. Oh well, it's chocolate. It doesn't need pie! Recipe and photo by:

(1 rating)
yield 4 serving(s)
prep time 50 Min
method Ice-Cream Maker

Ingredients For deep chocolate ice cream

  • 1 1/2 c
    heavy cream
  • 1 1/2 c
    whole milk
  • 1/2 c
    unsweetened cocoa powder
  • 4 oz
    semisweet chocolate, finely chopped
  • 4 lg
    egg yolks
  • 3/4 c
    granulated sugar
  • 1 tsp
    vanilla extract

How To Make deep chocolate ice cream

  • 1
    Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.
  • 2
    Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Remove from heat and whisk in cocoa powder until incorporated. Add chocolate and whisk until completely melted and smooth; set aside.
  • 3
    Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes. Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly so the hot mixture doesn't scramble the eggs.
  • 4
    Pour chocolate-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
  • 5
    Remove from heat and strain through the prepared fine-mesh strainer. 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.
  • 6
    Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions. The ice cream will keep in an airtight container in the freezer for up to 1 week.