Chocolate Recipe

Making Chocolate Ice Cream

1. 1

   Prepare the Chocolate Base

   In a medium saucepan, combine the whole milk, granulated sugar, unsweetened cocoa powder, and a pinch of salt. Heat the mixture over medium heat, whisking constantly until the sugar and cocoa are fully dissolved.

2. 2

   Incorporate the Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually pour in about 1 cup of the warm chocolate mixture into the egg yolks, whisking continuously to temper the eggs. Then, return the egg yolk mixture to the saucepan.

3. 3

   Thickening the Base

   Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

4. 4

   Add Cream and Vanilla

   Remove the saucepan from heat and stir in the heavy cream and vanilla extract. Mix well until combined.

5. 5

   Chill the Mixture

   Transfer the chocolate base to a bowl and let it cool at room temperature. Then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.

6. 6

   Churn the Ice Cream

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

7. 7

   Freeze the Ice Cream

   Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm.