Chocolate Ice Cream
- Reviews 2
Ready In: 1 hr 20 mins
Yields: 1 quart
Ingredients
- 1 cup sugar
- 3 large eggs
- 1 cup cocoa powder
- 1 1⁄2 cups milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
Directions
- Add the sugar, eggs, and cocoa to the container of a food processor; blend until smooth.
- Add the milk to a heavy medium-size saucepan; bring to a boil.
- With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube; process until well blended.
- Pour the mixture back into the saucepan and put over low heat.
- Stir constantly using a whisk or wooden spoon; continue stirring until the custard thickens slightly (do not let the mixture boil or the eggs will scramble).
- Remove pan from heat and pour the custard mixture through a strainer into a large clean bowl.
- Allow the custard to cool slightly.
- Stir in the cream and vanilla.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard; freeze in one or two batches in an ice cream machine according to manufacturer's directions.
- The ice cream will be soft but ready to eat; if you want a firmer ice cream, freeze in a freezer-safe container for 2 hours.
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