A combination of cocoa powder and melted chocolate makes for a rich, ultra-chocolatey dessert. We updated the recipe to use heavy cream in place of the half-and-half in the original. Note: If you're using a 1 1/2-quart tabletop ice-cream maker, it'll be pretty full.
--Recipe by Julianna Grimes, July 2006
1 1/3 cups sugar
1/3 cup unsweetened cocoa
2 1/2 cups 2% reduced-fat milk, divided
3 large egg yolks
1/3 cup heavy whipping cream
2 1/2 ounces bittersweet chocolate, chopped
How to Make It
Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Add 1/2 cup milk and egg yolks, stirring well. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.
Place cream in a medium microwave-safe bowl; microwave at HIGH 1 1/2 minutes or until cream boils. Add chocolate to cream; stir until smooth. Add cream mixture to pan; stir until smooth. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
This is the best chocolate ice cream recipe I've found yet! To me, it tasted like frozen hot chocolate. I stirred in some chopped chocolate chips at the end of the cycle since I was making this as a gift for a chocoholic, but I think next time I will stir in nuts for myself, or maybe even strawberry pieces. Will definitely be making this again!
I agree with all of the others that this is a great recipe. Very rich & chocolaty...the description likening it to "fudge" isn't far off.
1. I added a splash of coffee liquor, primarily to help the refreeze texture consistency. This also seemed to subtly enhance the flavor.
2. On a follow-up batch I added toasted coconut and pecans to the mixture (toward the end of mixing in the ice cream maker). I'm not convinced the coconut added much, but the nuts were a wonderful addition that helped cut the richness and added nice texture.
3. I'm a lot more likely to have half&half in the fridge than I am heavy cream. The second time I made this, I "rebalanced" with 2% and h&h - just do the math to make sure the average fat % and the amount of liquid is the same. This turned out identical to the 1st batch.
In my example it's 1.6 cups h&h, 1.2 cups 2%...the recipe is forgiving when you eyeball those amounts. Reserve 1/3 cup of the h&h for step 2, and use the rest in step 1.
Excellent ice cream recipe - VERY chocolately and sure to satisfy the most intense chocolate craving you may have. They should rename this one as "Fudge Ice Cream" because that's exactly what it tastes like after the ice cream has a chance to solidify and really develop in the freezer. Definitely an easy recipe to make and tastes better than a lot of store bought ice creams - I would absolutely make again when I have a chocolate craving. I'm really looking forward to making the recipe again in the summer and serving with strawberries and some whipped cream on a nice evening - Enjoy!
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