There is nothing better in summer to treat ourselves than this refreshing chocolate ice cream. The classic chocolate ice cream we all love, so yummy and chocolatey. Putting chocolate into ice cream is one of the best things ever.Jump to recipe
I am not that big of ice cream, specially gelato type ice cream, since it is way too much for me. Want I want is for ice cream to be refreshing. This is why I love mexican garrafa ice cream, which is more of a sorbet or somehow feels more homemade. If you haven’t tried it, you absolutely have to, they come in lots of different flavors and are amazing!
Well, this chocolate ice cream calls for a lot of chocolate, and it is really creamy and feels homemade, which is great. Now, this also means that since we are making it without an ice cream machine and then put it in the freezer and can’t really control the temperature, it probably won’t be as creamy as a store bought ice cream, but I actually love homemade ice cream because of this.
The only thing a bit difficult about making this recipe is the fact that we have to “cook” it because it calls for egg yolks and since these shouldn’t really be eaten raw we do have to cook it somehow. Also, egg yolks make the ice cream rich and dense, but flavor would be the same if you were not to use them, since they don’t change the flavor. Anyways, cooking the mixture takes really not that much time so there is no excuse to make this yummy chocolate ice cream.
There is nothing better than opening the freezer in summer and having this chocolate ice cream there, for an amazing dessert and treat. When having people over this is just the best, they will love you for it.
If you like this recipe, you have to go see our matcha ice cream recipe, so good!
Chocolate ice cream
- 6 oz (170 gr) semisweet chocolate
- 1 1/2 C (12.17 fl oz) (360 ml) whole milk
- 1 1/2 C (12.17 fl oz) (360 ml) whipping cream
- 1/3 C (0.99 oz) (28 gr) unsweetened cocoa powder
- 3/4 C (5.30 oz) (150 gr) granulated white sugar
- 6 egg yolks
- 2 tsp (0.34 fl oz) (10 ml) vanilla extract
- 1/4 tsp (0.045 oz) (1.2 gr) salt
- Place the chocolate in a heat resistant or microwave safe bowl or cup and microwave for 30 seconds a few times, in intervals, mixing with a fork in between each time until the chocolate is completely melted.
- Put a medium size pot on the stove over meadium heat and put the milk, whipping cream and cocoa powder and mix using a hand whisk for about 3 to 4 minutes until it boils.
- Apart from this, in a bowl, place the egg yolks, vanilla extract and salt and beat with an electric mixer for 4 minutes until the mixture is fluffy and forms a thick ribbon when you lift the paddle (this means the batter is lighter in color, has grown and it is now dense enough to form a ribbon).
- While stiring non stop, carefully add the hot milk mixture to the egg yolk bowl little by little for the egg yolks to temper.
- Pour the mixture again into the bowl where the milk was and add in the melted chocolate. Mix well using a rubber spatula or wooden spoon for 4 to 5 minutes until the mixture thickens, it is important, however, to not let it boil.
- Take off of the heat, place it in a bowl and cover it with kitchen plastic wrap making sure it touches the surface so it doesn't form a crust. Freeze for 3 hours.
- Once the mixture is cold but not really frozen place it in a clean bowl and beat with an electric mixer for 4 to 5 minutes until it gets softer and creamier, like an ice cream consistency.
- Place the ice cream in a tupperware or container with a lid and freeze for at least 5 hours or overnight. Once this time has passed you can serve the ice cream.