Chocolate Ice CreamPosted: January 16, 2012
I feel that this particular recipe has a lower fat content (I used reduced-fat milk) than commerical ice creams without a compromise on taste or texture. Next time I make this recipe, I will probably use a bit less sugar too.
Make sure you have plenty of ice and rock salt (specifically for ice cream making) for the ice cream machine before you begin.
Chocolate Ice Cream
2 oz. unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup whipping cream
1 tsp. vanilla
Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may “seize” or clump together. Don’t worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend.
Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
Makes 1 quart.