Chocolate Ice Cream

Products Used

Ingredients

Start by mixing together whole milk, granulated sugar, and 1 cup of heavy cream over medium heat. Whisk in cocoa powder until it is nice and smooth. Bring this to a boil. Once it boils, reduce heat and cook for about 30 seconds. You want to get it just hot enough that it will melt the chocolate chips.
Remove mixture from heat and stir in chocolate chips. Mix until they are completely melted and mixture is nice and smooth.
In a separate bowl, whisk egg yolks until they are really well combined and have a pale yellow color.
Very slowly, while actively whisking eggs, stream in chocolate milk mixture. Once it is all mixed in, pour it back into saucepan and return to stove.
Heat mixture over medium heat until it reaches 170-175º F, stirring frequently. It will coat the back of a spoon, and when you run a finger through it, it will stay separated and not run back together.
Pour mixture through a sieve to get rid of any eggs that scrambled and make sure it is nice and smooth.
Mix in remaining heavy cream and vanilla extract. Cover and place in a fridge for at least 8 hours, or until it is nice and cold.
Once mixture is nice and cold, use your ice cream maker and churn for 25 minutes, or according to your manufacturer’s instructions.
Store in freezer for at least an hour until ready to serve.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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