Homemade Chocolate Ice Cream
Serves 4 to 6
This homemade chocolate ice cream has a delicious creamy texture and rich chocolate flavor. It's easy to make, but note that you need to freeze the bowl of your ice cream maker for at least 12 hours before churning the ice cream. It's fairly soft right after churning, but after a few hours in the freezer, it sets up with a perfect scoopable texture.
Ingredients
- 1½ cups heavy cream
- ¼ cup unsweetened cocoa powder
- ⅔ cup cane sugar
- ⅛ teaspoon sea salt
- 3 ounces dark chocolate, 70% to 85% cacao, chopped (about ½ cup)
- 1½ cups whole milk
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, whisk together the cream, cocoa powder, sugar, and salt. Bring to a gentle boil, whisking occasionally, then reduce the heat and simmer for 30 seconds.
- Remove from the heat and add the chopped chocolate. Whisk until smooth, then whisk in the milk and vanilla.
- Pour into a heatproof bowl and let cool to room temperature. Cover and chill in the refrigerator for at least 2 hours or overnight.
- Remove the chilled chocolate ice cream base from the fridge and whisk well. Churn in an ice cream maker according to the manufacturer’s instructions, typically 20 to 30 minutes. The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving.
- Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.
Notes
Makes 1 quart