Homemade Chocolate Ice Cream
Homemade Chocolate Ice Cream is a perfect treat for the hot summer says, and is easy to make. It’s cool, refreshing, and creamy. Who could ask for more?
Equipment
- Ice cream maker (See Tip 1)
Ingredients
- 2 ¼ cups (18 ounces 560 ml) heavy cream
- 6 Tablespoons (1.76 ounces, 50 grams) unsweetened Dutch-process cocoa powder (See Tip 2)
- ½ cup plus 1 Tablespoon (4.23 ounces, 120 grams) granulated sugar
- Pinch of salt
- 6 ounces (170 grams) Ghiradelli bittersweet (60% cacao) chocolate chips
- 1 cup (8 ounces, 250 ml) whole milk
- 1 Tablespoon vanilla extract
Instructions
- Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat mixture over medium-high heat, whisking frequently, until it reaches a full, rolling boil, about 5 minutes. Remove from heat and whisk in the bittersweet chocolate chips until they are 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. (See Tip 3)
- Pour the chilled mixture into the ice cream maker and freeze according to the manufacturer's instructions.
- Yield: 1 quart.
Tips/Notes
- My ice cream maker is the Cuisinart 1.5-quart ice cream maker.
- May substitute regular unsweetened cocoa for Dutch-process cocoa.
- The ice cream mixture should be refrigerated for at least four hours, but preferably overnight. The temperature of the mixture should be 40°F or lower.
Nutrition
Calories: 387kcalCarbohydrates: 19gProtein: 4gFat: 33gSaturated Fat: 22gCholesterol: 95mgSodium: 71mgPotassium: 282mgFiber: 2gSugar: 10gVitamin A: 1035IUVitamin C: 0.5mgCalcium: 151mgIron: 0.8mg
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