Learn how to prepare ice cream at home with this recipe
Here is what you’ll need!
3-INGREDIENT CHOCOLATE ICE CREAM (Servings: 6)
- 1 pint heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk, cold
- 10 ounces bittersweet chocolate, melted
- Place a large glass or stainless steel mixing bowl in the freezer for at least 15 minutes.
- In a small microwave-safe bowl, combine chocolate and sweetened condensed milk.
- Microwave 30 seconds at a time, stirring after each, until melted. 4. Set aside to cool slightly.
- Remove the mixing bowl from the freezer and add the heavy whipping cream.
- Beat with an electric mixer until the cream begins to form firm peaks.
- Fold a large spoonful of the whipped cream into the chocolate mixture to thin it out.
- Fold the chocolate mixture back into the whipped cream mixture until just combined, being careful not to over-mix, which will deflate the whipped cream.
- Pour into a loaf pan or 9×9-inch baking pan. Cover and freeze until firm, about 4 hours.
HOMEMADE CHOCOLATE ICE CREAM
Servings: 1.5 quarts
- 2 cups heavy whipping cream
- 1½ cups whole milk
- ¾ cup sugar, divided
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 7 egg yolks
- 10 ounces bittersweet chocolate, melted and cooled slightly
- Ice cream maker
- In a medium saucepan over medium heat, add the heavy whipping cream, whole milk, ½ cup of sugar, cocoa powder, and salt. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but not quite at a simmer). The temperature should read between 175-180˚F (80-82˚C). Remove from heat.
- While the milk mixture is heating, whisk together the remaining ¼ cup of sugar with the egg yolks in a small mixing bowl. Whisk in the melted chocolate until smooth.
- Add about 1 cup of the hot milk mixture to the eggs and chocolate, and whisk until smooth.
- Pour the egg mixture back into the saucepan and return to heat. 5. Cook over low-medium heat for 5-10 minutes, stirring constantly until the mixture has thickened and begins to steam, or until the mixture reaches 175-180˚F (80-82˚C) on an instant-read thermometer. To prevent cooking the eggs, do not let the mixture boil.
- Remove from heat and pour the mixture through a fine-mesh sieve into a large mixing bowl. Stir in the vanilla.
- Allow the custard to cool slightly before covering with plastic wrap and chilling in the refrigerator for at least 4 hours, preferably overnight.
- Once the custard has cooled, transfer to an ice cream maker and follow the manufacturer’s directions for use.
- Serve immediately or transfer the finished custard to a loaf pan or a 9×9-inch baking pan. Cover and freeze until firm.