Chocolate Ice Cream

Name: Chocolate Ice Cream
Prep time: 8 h 18 min
Cook time: 8 h 18 min
Total time: 8 h 18 min
Yield: 3
Cuisine: Global
Ingredients: 8 larges egg yolks; 726 milliliters half-and-half; 238 milliliters heavy cream; 255 grams sugar; 43 grams unsweetened cocoa powder, approximately 1/2 cup; 2 teaspoons pure vanilla extract

Chocolate Ice Cream takes approximately 8 hours and 18 minutes from beginning to end. This dessert has 1100 calories, 20g of protein, and 71g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 3. It will be a hit at your Summer event. If you have vanillan extract, half-and-half, sugar, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked How to Make Ice Cream Without an Ice Cream Maker, Creamy egg-less chocolate ice cream with chocolate chip cookies, and Bittersweet Chocolate Ice Cream.

Instructions

Watch how to make this recipe.

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.

Ingredients you will need

Half And Half

Cocoa Powder

Equipment you will use

Sauce Pan

Whisk

Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

Ingredients you will need

Heavy Cream

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.

Ingredients you will need

Egg Yolk

Cream

Sugar

Egg

Equipment you will use

Mixing Bowl

Whisk

Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.

Equipment you will use

Sauce Pan

Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.

Ingredients you will need

Vanilla Extract

Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes.

Ingredients you will need

Ice Cream