Chocolate Ice-cream
Adapted from The Spruce Eats' Chocolate Ice-cream
Ingredients
â…“ cup unsweetened Cocoa Powder
2 cups heavy Cream
1 cup Milk
¾ cup Sugar
6 large Egg Yolks
Pinch of Salt
1½ tsp Vanilla Extract
Method
In a medium saucepan, whisk the cocoa into 1 cup of heavy cream
Whisk in the remaining cup of cream, milk and sugar
Whisk the egg yolks and salt in another small bowl and set aside
Place the saucepan with milk over medium heat and stir until it begins to boil then remove the pan from the heat
Gradually whisk about 1 cup of the hot milk mixture into the egg yolks
Add the egg yolk mixture back to the saucepan and whisk to blend
Place the pan over medium-low heat and cook, whilst stirring, until the mixture coats the back of a spoon or to about 80°C (to test the custard for doneness, dip a spoon (metal or wood) into the mixture and lift it out; run your finger across the back of the spoon and if the path you drew is clear and the film on the spoon is not running into it, the custard is done)
Stir in the vanilla extract
Pour the mixture into a covered bowl and allow to cool
When cool enough, place the mixture in the refrigerator and let it chill for at least 3 hours
Churn in an ice cream maker following the manufacturer's instructions
Notes
Tips and Variations:
Add 2 tsp of espresso powder to the cream along with the cocoa for a mocha flavor
Add about ½ to ¾ cup of chopped walnuts or toasted chopped pecans just before the ice cream is done
Chocolate Chocolate Chip Ice Cream - Just before the ice cream is done, melt 60g chocolate with 2 tsp of vegetable oil. Put it in a small plastic food storage bag. When the ice cream is soft-frozen and almost done, cut a tiny corner from the bag and very slowly drizzle the melted chocolate into the ice cream mixture. The chocolate will harden in the freezing mixture.