Chocolate Ice Cream

27 Dec

I gave a lot of thought to how best to start this blog. Something flashy, decadent, and remarkable immediately came to mind. Triple tiered macaroons or creme brulee- something to blow you away! (sorry, no more rhyming)


However, the more I thought about it, the more chocolate ice cream seemed like the perfect beginning. An ice cream from humble beginnings that has made it’s way into the hearts of the people. Just add sprinkles and enjoy. Conveniently, it’s also my husband’s favorite.


Given the increasing outcry for fewer processed foods in our daily diets, I like to think of homemade ice cream as my contribution. Remove chemicals, insert heavy cream. There, don’t you feel better?


This recipe is adapted from Sweet Creams and Sugar Cones, a book from the Bi-Rite Creamery in San Francisco, and might I add my favorite Christmas present. My work hiatus between Christmas and New Year’s is being spent with a healthy amount of cooking/baking, and a healthy amount of gym time to combat the heavy cream.

Chocolate Ice Cream

Makes about 1 quart


5 egg yolks

3/4 cup sugar

1/4 cup cocoa powder

1 cup 1% milk

1 3/4 cup heavy cream

1/4 teaspoon kosher salt

3/4 teaspoon vanilla extract


Separate egg yolks into bowl and add half your sugar. Whisk together and save for later.

In a saucepan, combine the rest of your sugar, cocoa powder and 1/4-1/2 cup milk. Whisk it together until smooth (no cocoa powder lumps remain), then add the rest of your milk, heavy cream and salt. Put the pan on medium-high heat and when it just begins to simmer, reduce to medium.

Take a scoop of your milk/cream mixture and pour into the bowl with the egg yolks, whisking constantly (otherwise, you’ll end up with scrambled eggs). Add another scoop and continue to stir. Then take your egg mixture and pour it back into your saucepan, stirring constantly with your spatula.

Continue to cook over medium heat. When you can run your finger down the coated spatula and it holds a clear line, you’re ready to go. Remove the mixture from heat and pour through a fine-mesh strainer into a clean bowl.

Cool your bowl with an ice bath and once it hits room temp, cover and chill for at least two hours. Once chilled, add the vanilla base (don’t almost forget it like I did!) and freeze in your ice cream machine according to manufacturer’s instructions. After that, you can either enjoy or put it back in the freezer to firm up.

Good for one week, but will it really last that long?


1 hour for base, plus chilling and churning time


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