Homemade Chocolate Ice Cream is a perfect treat for the hot summer days, and is easy to make. It’s cool, refreshing, and creamy. Who could ask for more?
There are two basic styles of ice cream. The first is custard-based and referred to as French-style ice cream. It involves cooking a mixture of egg yolks, cream and sugar to a temperature of around 180° F, adding more milk or cream, and chilling the mixture before it’s used. The Philadelphia-style ice cream contains no egg and therefore doesn’t generally require cooking. I decided to use my adaptation of David Lebovitz’s Philadelphia-Style Chocolate Ice Cream from The Perfect Scoop. Talk about incredible!
To make the Chocolate Ice Cream , I used the following ingredients: Heavy cream, unsweetened Dutch-process cocoa powder, sugar, salt, unsweetened chocolate, whole milk and vanilla extract. As it turned out, I didn’t have any unsweetened chocolate. Therefore, I used Ghiradelli bittersweet chocolate chips, and reduced the amount of sugar by 6 Tablespoons (1 Tablespoon per ounce). This worked like a charm!
Making the Chocolate Ice Cream
Even though Philadelphia-style ice cream generally does not involve cooking, the recipe that I used did require some heating. First, I whisked together the cream, cocoa powder, sugar and salt in a large saucepan. I had to work a bit to incorporate the cocoa powder.
Then, I heated the mixture over medium high heat, whisking frequently, until it came to a full, rolling boil.
Next, I removed the pan from the heat once it reached a rolling boil, and added the chocolate chips. I whisked the mixture until the chocolate chips were thoroughly melted.
Then I whisked in the milk and vanilla extract.
Once everything was thoroughly mixed together, I poured the mixture into a blender. I blended it for around 30 seconds, until it was very smooth.
Then, I poured the mixture into a bowl, covered it with plastic wrap, and refrigerated it over night.
To actually freeze the ice cream, I poured the chilled mixture into my ice cream maker, and processed it for around 30 minutes. Oh my gosh, it was so creamy!
I transferred the ice cream to a container and placed it in the freezer for it harden. I served it in a freshly made waffle cone. Yum!
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Chocolate Ice Cream
- 2 ¼ cups (560 ml) heavy cream
- 6 Tablespoons (50 grams) unsweetened Dutch-process cocoa powder
- ½ cup plus 1 Tablespoon (120 g) granulated sugar
- Pinch of salt
- 6 ounces (170 grams) Ghiradelli bittersweet (60% cacao) chocolate chips*
- 1 cup (250 ml) whole milk
- 1 Tablespoon vanilla extract
- Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat mixture over medium high heat, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from heat and whisk in the bittersweet chocolate chips until it's completely melted. Then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, until very smooth. Transfer to a container and chill thoroughly in the refrigerator.
- Pour chilled mixture into ice cream maker and freeze according to the manufacturer's instructions. Yield: 1 quart (1 litre)