Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Chocolate Ice Cream Recipe & Video

Printer Friendly Page

This is my idea of the perfect Chocolate Ice Cream. It has a rich chocolate flavor with a silky smooth texture that makes you think you are eating a frozen chocolate mousse. Serve this decadent ice cream in pretty bowls, or maybe you would prefer to place a scoop, or two, in your favorite ice cream cone.

This Chocolate Ice Cream recipe starts with a cooked chocolate custard, made from a mixture of cocoa powder, semi sweet chocolate, half-and-half cream, sugar, egg yolks, and vanilla. Now, each ingredient contributes to the ice cream's rich flavor and silky smooth texture. The rich chocolate flavor comes from adding both unsweetened cocoa powder (you can use regular unsweetened or Dutch-processed) and semi sweet (or bittersweet) chocolate. The half-and-half cream (you can use 1 cup (240 ml) cream and 1 cup (240 ml) milk) contributes to the ice cream's rich and creamy flavor and, of course, the sugar provides the sweetness. The egg yolks are necessary for its rich smoothness. I like to make the custard the night before and let it chill in the refrigerator overnight, so it is nice and cold before it is churned. It also allows time for all the flavors to soften and mingle. It is important that the custard only fills your ice cream machine about half to two thirds full. This gives the custard enough room to expand while it freezes so you end up with an ice cream with a light texture and no graininess. Depending on your machine you may find the ice cream is still quite soft once it is churned. You can serve it immediately if you like a "soft serve" type of ice cream. But if you prefer it a little firmer, transfer to a storage container and place in the freezer for a few hours before serving. Although I prefer to eat homemade ice cream the day it is made, it can be stored for a few weeks in the freezer. It may become quite hard after being frozen for any length of time, so I find it best to transfer the ice cream to the refrigerator to soften for about 30 minutes before serving.

As this recipe only uses egg yolks, there is always the question of what to do with the leftover egg whites. Meringues (Meringue Cookies, Meringue Hearts, Meringue Mushrooms, Pavlova) are always a good way to use egg whites as is the Chocolate Angel Food Cake.

Related Recipes You May Like

Watermelon Bombe

Strawberry Sorbet

Strawberry Sherbet

Raspberry Swirl Ice Cream

Ice Cream Cones

Raspberry Ice Cream Cakes

Chocolate Ice Cream: In a heatproof bowl, over a saucepan of simmering water, melt the chocolate. Remove from heat and set aside. (The chocolate can also melted in the microwave.)

In a separate bowl, beat the egg yolks and sugar until light and fluffy (1-2 minutes). (You can do this with a wire whisk or with a hand mixer.) Set aside while you heat the cream.

In a small saucepan gradually whisk the half and half cream into the sifted cocoa powder until you have a smooth paste. Place over medium-high heat and, stirring often, bring to the scalding point (the milk just begins to foam up). Remove from heat and gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the egg yolks don't curdle. If any lumps do form, strain the mixture. Then stir in the melted chocolate.

Place the mixture in a saucepan and place over medium-low heat. Sirring constantly, with a heatproof spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.) 

Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or preferably overnight). 

Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard, place in the refrigerator to soften for about 30 minutes before serving.

Preparation time 1 hour.

View comments on this recipe on YouTube

Chocolate Ice Cream Recipe:

2 ounces (55 grams) semisweet or bittersweet chocolate, chopped

4 large (80 grams) egg yolks, room temperature

1/2 cup (100 grams) granulated white sugar

2 cups (480 ml) half-and-half cream (a mixture of cream and whole milk that contains 10 - 12% butterfat)

1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed), sifted

1 1/2 teaspoons pure vanilla extract

Note: Instead of vanilla extract you can use 1/2 vanilla bean. If using, add the vanilla bean to the cream and cocoa powder mixture and bring to a boil.

 

 

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC