Description
A rich and creamy homemade chocolate ice cream made with cocoa and cream, perfect for a classic frozen dessert.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a saucepan, whisk together the milk, cocoa powder, half of the sugar, and salt. Heat over medium heat until warm but not boiling.
- In a separate bowl, whisk egg yolks with the remaining sugar until pale.
- Slowly pour the warm milk mixture into the egg yolks while whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
- Remove from heat and stir in the heavy cream and vanilla extract.
- Let the mixture cool completely, then refrigerate for at least 4 hours.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Freeze for 2–3 hours until firm before serving.
Notes
- For extra richness, use Dutch-processed cocoa powder.
- You can add chocolate chips during the last few minutes of churning.
- Store in an airtight container to prevent ice crystals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American