So I really like chocolate.
I started experimenting with ice cream making when I bought my ice cream maker in July. I had spent a week in Big Bay on Georgian Bay and had the pleasure of visiting the general store where they make their own ice cream, it was to DIE for! So many unique flavours made with fresh ingredients and the texture was just perfect. The day I got home, I went on Amazon and ordered my very own…and of course, started with chocolate ice cream. I would be embarrassed to admit how many batches I’ve made in order to perfect my own, tailored to the tastes of myself and my family. I started off by testing recipes I found online, and combined the components I liked from each of them to bring you this delicious recipe! It is not a super rich ice cream so if you’re looking for something akin to a frozen chocolate mousse, this is definitely not the recipe for you. On the other hand, if you’re looking for a recipe more like soft serve then this isn’t for you either. It is just a basic, yet irresistible chocolate ice cream. Don’t be fooled by me calling it basic, it tastes a million times better than what you buy at the grocery store but it isn’t over the top. It is for people like you and me who enjoy simplicity in food. And I hope you enjoy…
Now a few photos to help out first time ice cream makers:
Basic Chocolate Ice Cream
Makes approx 1.5 L
- 1 c milk
- pinch salt
- 1/2 c sugar
- 6 oz bittersweet chocolate
- 4 egg yolks
- 2 c whipping cream
- 1 tsp vanilla
- In a saucepan over medium heat, whisk together the milk, salt, and sugar. Once the mixture is steaming, add the chocolate and allow it to melt completely, stirring constantly.
- In a small bowl, whisk together egg yolks. Take approx 1/2 c of the milk mixture and pour slowly into the egg yolks, whisking constantly so the mixture remains smooth.
- Once the milk mixture is completely incorporated with the egg yolks, pour the entire yolk mixture back into the saucepan with the milk and chocolate, and whisk. Allow the mixture to thicken so it thickly coats the back of a spoon. Remove from heat.
- In a large, heatproof bowl, pour in the cream and vanilla. Place a sieve over the bowl and strain the chocolate mixture through so it combines with the whipping cream. Stir. Place the bowl in the fridge until the mixture is cooled.
- Pour the cooled mixture into a prepared ice cream maker and churn according to the directions.
- Scoop the ice cream into a container and store in the freezer. Allow to freeze for at least 4 hours, or until the ice cream is firm and enjoy!