Chocolate Ice Cream

Recipe by Charlotte J
READY IN: 18mins




  • Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.
  • Add the remaining half-and-half and the heavy cream.
  • Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  • In a medium mixing bowl whisk the egg yolks until they lighten in color.
  • Gradually add the sugar and whisk to combine.
  • Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.
  • Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
  • Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
  • Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
  • Stir in the vanilla extract.
  • Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
  • Pour into an ice cream maker and process according to the manufacturer's directions.
  • This should take approximately 25 to 35 minutes.
  • Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.