Chocolate Ice Cream
20m prep 15m cook 35m ready
A rich and creamy chocolate ice cream made with cocoa, egg yolks, and heavy cream. Optionally studded with chopped chocolate or brownie chunks.
Ingredients
- ½ cup sugar
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- ¼ cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 (3 to 4 ounces semisweet or bittersweet chocolate, chopped, or 1 ½ cups ½-inch cubes Fudgy Brownies, completely cooled) (opens in new tab)
Let's Cook
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Step 1.
Whisk together in a medium saucepan: ½ cup sugar; ⅓ cup unsweetened cocoa powder; ¼ teaspoon salt
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Step 2.
Gradually whisk in: 2 cups whole milk
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Step 3.
Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Whisk together in a medium heatproof bowl: 4 large egg yolks; ¼ cup sugar
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Step 4.
Slowly pour about half the hot milk mixture into the eggs, whisking constantly. Pour this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Remove the pan from the heat and strain the custard through a fine-mesh sieve into a medium bowl. Stir in: 1 cup heavy cream; 1 teaspoon vanilla
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Step 5.
Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
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Step 6.
Pour the base into an ice cream maker and freeze as directed. If desired, when the ice cream is almost frozen, stir in: (3 to 4 ounces semisweet or bittersweet chocolate, chopped, or 1 ½ cups ½-inch cubes Fudgy Brownies, completely cooled)
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Step 7.
Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
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