Dessert: Homemade Chocolate Ice Cream (Plus 5 Delish Mix-Ins)

Recipe by Claire Thomas A rich chocolate ice cream recipe is the perfect canvas for s'mores (RIGHT?!), cayenne, banana, and more. See below for when to add the mix-ins to the ice cream-making process.

Ingredients

3 c. half and half
2 oz. bittersweet chocolate (70% cocoa or more)
1/3 c. sugar
3 egg yolks
1/3 c. Unsweetened cocoa powder
2 vanilla bean pods, seeds scraped, or 1 tablespoon pure vanilla extract
1/2 tsp. salt

Instructions

In large pot over medium heat, combine half and half and vanilla bean and bring to a simmer. Gently simmer at least 15 minutes, then strain mixture into bowl. Add chocolate and stir to melt. Set aside.
In a large bowl, whisk together egg yolks, cocoa powder, sugar, and salt until smooth. To temper eggs, carefully whisk about 1 cup hot half and half mixture into egg mixture until smooth. Then whisk egg mixture back into half and half mixture in the pot. Return to medium-low heat and cook to 170 degrees F, constantly stirring along bottom of pot to ensure even cooking. Once it has reached 170 degrees F, remove from heat and strain through fine-mesh strainer into bowl [if adding mix-ins for a new flavor, add them at this point]. In same bowl, cool ice cream base to room temperature in ice bath, then pop base into fridge to fully chill, at least 2 hours.
Once base is chilled, process in an ice cream maker. When it’s somewhere between soft serve and ice cream from the freezer, transfer ice cream to container and freeze until firm.
Chocolate Banana Ice Cream: Add 2/3 cup smashed banana after you strain.
Chocolate Rum Ice Cream: Add 1/4 cup dark rum after you strain.
S'mores Ice Cream: Add 6 large toasted marshmallows to half and half. Add another 4 toasted marshmallows and 4 broken up graham crackers after you strain.
Chocolate Cayenne: Add 1/4 teaspoon cayenne (or more if you like it spicy) after you strain.
Chocolate Coffee: Add 2 ounces cold espresso after you strain the chocolate mixture.

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