Chocolate Ice Cream
The recipe Chocolate Ice Cream can be made in roughly 8 hours and 18 minutes. One portion of this dish contains approximately 19g of protein, 71g of fat, and a total of 1103 calories. For $2.23 per serving, you get a main course that serves 3. 33 people have made this recipe and would make it again. Head to the store and pick up egg yolks, unsweetened cocoa powder, sugar, and a few other things to make it today. It will be a hit at your Summer event. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodnetwork. With a spoonacular score of 64%, this dish is good. If you like this recipe, take a look at these similar recipes: No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream, Ben & Jerry’s Chocolate Ice Cream – you can have rich chocolaty ice cream at home, and Chunky Monkey Ice Cream (Bananan Ice cream with Walnuts and Chocolate Chunks).
Servings: 3
Preparation duration: 8 minutes
Cooking duration: 490 minutes
Ingredients:
8 large egg yolks
3 cups half-and-half
1 cup heavy cream
9 ounces sugar
1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
2 teaspoons pure vanilla extract
Equipment:
sauce pan
whisk
mixing bowl
ice cream machine
Cooking instruction summary:
Watch how to make this recipe. Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Step by step:
1. Watch how to make this recipe.
2. Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.
3. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
4. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.
5. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
6. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
7. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
8. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes.
9. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Nutrition Information:
covered percent of daily need
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