Classic Chocolate Ice Cream Recipe
A rich chocolate ice cream, made with a cocoa powder-infused cooked custard, can achieve a mocha flavor with added espresso powder.
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Instructions
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Combine cocoa with 1 cup heavy cream in a saucepan; then whisk in the remaining cream, milk, and sugar.
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In a separate bowl, whisk together the egg yolks and salt.
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Heat the saucepan mixture over medium heat, whisking frequently, until it boils, then remove from heat.
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Gradually whisk about 1 cup of the hot milk mixture into the egg yolks, then return this egg mixture to the saucepan and whisk.
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Cook the mixture over medium-low heat, whisking often, until it coats the back of a spoon or reaches 175 F.
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Remove from heat and stir in the vanilla.
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Strain the custard into a bowl, discarding any solids.
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Cover the custard's surface with plastic wrap, allow it to cool to room temperature, then chill in the refrigerator for at least 3 hours.
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Churn the chilled custard in an ice cream maker, then freeze it in an airtight container until firm.