Classic Chocolate Ice Cream
Everybody needs a basic recipe for chocolate ice cream, which is one of the five most popular flavors in North America. This one is simple but does the trick. A couple of scoops make the perfect dessert. To make it even more decadent, add a chocolate sauce topping or a sprinkle of chocolate nuts or chopped nuts.
Melting chocolate is very easy but requires close attention because it can burn quickly. Our method is to melt it in the top half of a double boiler over simmering water. If you don’t have a double boiler, use a saucepan and a stainless-steel bowl. Pour in enough water to come 1 inch (2.5 cm) up side of saucepan. Bring to a simmer over medium heat. Place chocolate in bowl. Place over pan and stir until melted.
Serves6 to 8
Total Timeunder 4 hours
Make Ahead RecipeYes
Equipmentice cream maker
Taste and Texturechocolatey, creamy, sweet
Type of Dishchocolate dessert, dessert, ice cream
- 6 oz (175 g) bittersweet chocolate, coarsely chopped
- ¼ cup (50 mL) unsweetened cocoa powder
- 4 egg yolks
- ¾ cup (175 mL) granulated sugar
- 2 cups (500 mL) whipping cream (35%)
- 2 cups (500 mL) milk
- 1 tsp (5 mL) vanilla
- Double boiler
In the top of a double boiler over medium heat, melt chocolate (see Notes). Gradually whisk in cocoa until smooth. Set aside.
In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside.
In a medium saucepan over medium-low heat, bring cream and milk to a simmer. Gradually whisk into the egg mixture.
Return the entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature.
Stir in melted chocolate and vanilla. Cover and refrigerate until completely cold or overnight.
Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
2008 Marilyn Linton and Tanya Linton