Chocolate Ice Cream

One of my favorite gifts that I received this Christmas was my KitchenAid ice cream maker attachment.  I was all psyched up to use it as soon as we got back to Baltimore, and I tried.  I really tried.  I let the bowl freeze for 24 hours, made a delicious chocolate ice cream custard base, let it cool for 3 hours, and then proceeded to churn the ice cream in the attachment.  


… however …


I managed to attach one piece incorrectly, and it gummed up the works.  I tried to stop the process, attach it correctly, and start again.  However, once you start churning, and the ice cream base is in the attachment, there’s really no turning back.  It starts to freeze almost immediately, and you can’t stop the mixer because the frozen stuff keeps it from being able to turn once you start it up again.


So I was left with a mostly soupy chocolate mess with quite a bit frozen solid to the bottom of the attachment’s bowl.  


*womp womp*


Oh well, you live and learn!  So when Sean started asking if I was going to make a second attempt, I knew I had to try again.  So here’s my second attempt at making some homemade chocolate ice cream.


Thank you My Kitchen Addiction for this recipe.


You’ll need:


2 cups milk
1 1/2 cups heavy cream
1/4 cup cocoa powder
4 egg yolks
3/4 cups granulated sugar
1 cup semi-sweet chocolate chips (alternately, use milk or dark chocolate chips)


Combine the milk and heavy cream in a saucepan over medium-low heat.  Do not allow it to boil.  Sift in the cocoa powder and add the chocolate chips.  Stir to combine.


While the chocolate is melting, beat together the egg yolks and sugar in another bowl until the mixture is very light in color and falls back back from the beaters in ribbons into the bowl.  


Once the chocolate is melted, scoop out about 1 cup of the cream mixture and gradually beat it into the eggs and sugar.  This will temper the eggs and keep them from scrambling,


Pour the tempered egg mixture into the cream and chocolate and continue to cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. 


Once the custard has thickened, transfer it to a clean mixing bowl and allow it to cool for about 30 minutes.  Cover with plastic wrap, making sure that the plastic touches the surface of the custard.  Refrigerate until well-chilled, or at least 2 hours.  


Then, freeze in your ice cream maker!  Please follow the manufacturer’s directions, unlikeI did the first time around.  When it comes out of the ice cream maker, it will be soft serve consistency.  You can eat it as is, or freeze it for a few more hours until it reaches a hard ice cream consistency.

Sean was my official taste tester for this recipe.  The verdict?  He approves!  I had a small bite (stupid diet…), and it is really good.  It’s creamy, decadent, and super chocolately.  I highly suggest that you try it out.  You can also make your ice cream a little more exciting, if you’re so inclined, by adding some toasted nuts, chopped chocolate, sprinkles, or whatever to the ice cream maker during the last few minutes of churn time.  Enjoy!!



Also!  Please take note of the fancy new buttons that my brother put on my blog above the “about me” section.  Now it’s easy for you to “like” this blog’s page on Facebook, follow on Twitter, and follow me on Pinterest.  Please “like” and follow this blog! =)

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3 thoughts on “Chocolate Ice Cream

  1. It is a good thing I haven't learned to make really good vegan ice cream- 2 years ago Justin bought me this very same attachment for my mixer AND the Ben & Jerrys Recipe Book – I was an ice cream making maniac, I probably would wigh 500 pounds had I kept going at the rate I was going with my ice cream addiction:-) seriously though, the Ben & Jerrys Ice Cream Book is SO AWESOME!

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