15 Oct Chocolate Ice Cream Recipe
Every great ice cream list needs at least one delicious chocolate ice cream recipe. This chocolate recipe is super rich and creamy.
It’s made with two types of chocolate to heighten the flavor. Unsweetened cocoa powder and bittersweet chocolate, along with a hint of granulated sugar, provide the perfect amount of sweetness in every chocolaty bite.
How To Make Chocolate Ice Cream
Though this chocolate ice cream requires a little bit of hard work, time, and patience, it is definitely worth it. First, place the half and half heavy cream and mint into a saucepot and gently heat it. Allow the mint-infused cream to steep for an hour.
Next, whisk the egg yolks and sugar in a large bowl, then add the cocoa powder. Return the mint-infused cream to the stove bring it to a gentle simmer.
Temper the egg cocoa mixture with the mint-infused cream and return it to the stove, and heat the chocolate custard over low heat until it thickens. Add the bittersweet chocolate and stir until it melts. Pour the custard into a fine-mesh sieve set over a bowl, and allow it to cool completely.
Unfortunately, now comes the hard part of ice cream making. Cover the chocolate ice cream base with plastic wrap and refrigerate it for at least 6 hours or overnight. Additionally, now would be the perfect time to place the bowl of your ice cream maker into the freezer as it needs to freeze overnight.
Churn the chocolate ice cream in an ice cream maker, place the ice cream into a freezer-safe bowl and allow it to freeze for 4-6 hours until it sets up. Now you will finally be able to reap the benefits of your hard work by eating a few scoops of this delicious chocolate ice cream.
Chocolate Ice Cream Recipe
- Ice cream machine
- Measuring spoon
- Heavy-bottom saucepan
- Airtight freezer-safe container
- 1 cup half and half
- 1 cup heavy cream
- 2 mint leaves
- 4 egg yolks
- ½ cup granulated sugar
- ⅓ cup cocoa unsweetened powder
- 6 oz bittersweet chocolate, chopped
- 1 tsp vanilla bean paste
- Place the half, and half heavy cream and mint leaves into a saucepan and heat the cream mixture for 4-5 minutes until bubbles appear on the surface of the cream.
- Remove the mint-infused cream from the stove and allow it to steep for 30 minutes to an hour.
- Whisk the eggs and granulated sugar in a large bowl until they are pale yellow in color.
- Remove the mint leaves from the cream and return it to the stove for 2-3 minutes just before it starts to boil.
- Add the unsweetened cocoa powder to the egg yolks and whisk to combine.
- Add a ladle full of the mint-infused cream to the egg cocoa mixture and whisk to combine.
- Gradually whisk in the remaining mint-infused cream, then place it back into the saucepot and heat it for 5-8 minutes over medium-low heat until it thickens.
- Add the bittersweet chocolate and stir until it melts.
- Remove the chocolate mint ice cream base from the stove, pour it into a fine-mesh strainer set over a bowl, and allow the chocolate custard to cool completely.
- Stir in the vanilla bean paste, then cover the chocolate mint ice cream base press a sheet of cling wrap directly onto the chocolate mint custard and refrigerate it for at least 6 hours overnight.
- Churn the chocolate mint ice cream in an ice cream machine, according to the manufacturer's instructions.
- Transfer the chocolate mint ice cream to a freezer-safe container and freeze it for 4-6 hours before scooping.
- Add 3/4-1 cup of chocolate chips during the last 15 minutes to make this ice cream a triple chocolate mint ice cream.
- Do not skip pouring this chocolate mint ice cream through a fine-mesh strainer it will catch any pieces of cooked egg. If you do not have a fine-mesh sieve, use a cheesecloth or coffee filter paper.