Homemade Chocolate Ice Cream- A creamy, chocolaty, ice cream….goodness in a bowl!
Summer is winding down and it seems to be doing so very quickly. I love fall and winter but I don’t want to wish time away. So, I am trying to soak up every drop of summer. I am trying really hard to not baking anything with pumpkins, apples, an abundance of cinnamon/nutmeg/clove, or butternut squash. It is very hard since those are all some of my favorite things. However, soon enough my fall loving’ heart, it will be time.
In the mean time, I’ve made ice cream. I’m glad too because not only is this homemade chocolate ice cream insanely delicious but it is also suppose to warm back up this week and when it does I am going to be so happy to have a bowl of this chocolaty goodness!!
Homemade ice cream is so easy to make. Especially, with this KitchenAid KAICA Ice Cream Maker Attachment – Fits all models. I don’t have to use ice cream salt and my mixer does all the “cranking.” Easy!
For us, ice cream is a year around treat and I like to make seasonal types of homemade ice cream. Last Christmas I made this ice cream.
This particular chocolate ice cream does require you to temper the eggs. Don’t be intimidated by it. It is very easy and I even run my mixture through a sieve before I refrigerate it. It helps to create a smooth, and creamy ice cream.
Homemade Chocolate Ice Cream
- 3/4 cup sugar
- 1 cup milk
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 3 egg yolks lightly beaten
- 2 cups heavy cream
- 2 ounces semisweet chocolate chopped
- 1 teaspoon vanilla extract
- Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly.
- Bring to a simmer.
- Place the egg yolks into a small bowl.
- Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan.
- Heat until thickened, but do not boil.
- Remove from the heat, and stir in the chopped chocolate until chocolate is melted.
- Run mixture through a sieve.
- Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
- When chocolate mixture has completely cooled, stir in the cream, and vanilla.
- Pour into an ice cream maker, and freeze according to manufacturer's directions.