The Best Homemade Chocolate Ice Cream
Servings: 1 quart
Ingredients
- 1/2 cup cocoa powder
- 1 cup heavy cream
- 2 cups whole milk
- 4 large egg yolks
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Instructions
- Whisk together the yolks, salt, sugar, and vanilla. It will be very thick at first, but will loosen as the sugar melts. Set this aside. Pour the cocoa into a medium heavy-bottomed saucepan. Drizzle in a few tablespoons of the milk while stirring until the mixture is smooth. Add the remaining milk and heavy cream and whisk until combined. Heat the milk mixture over medium until until hot but not scalding, stirring regularly to prevent scorching. Once hot, ladle a small amount of the hot milk into the yolk/ sugar mixture while whisking. Continue to do this until about a third of the milk is in the yolk mixture. Now pour the entire tempered yolk/ sugar/ milk mixture into the saucepan with the remaining milk/ cocoa mixture. Heat this while stirring until the custard reaches no higher than 165 degrees F. Strain the custard through a sieve into a bowl. Place a sheet of plastic directly on top of the custard and place the bowl in the refrigerator for several hours to chill. (At least 4, but the longer the better.)Once chilled, pour the custard into a prepared ice cream maker and churn for 15 minutes. Spoon into a lidded container and place back in to the refrigerator to finish hardening.