Chocolate Ice Cream

ICE CREAM!!!!! You scream? WE ALL SCREAM FOR ICE CREAM!!!

At least in the Delish In A Pinch house, we do.

This will be one of many recipes introduced for ice cream. I mean who doesn’t love some delicious ice cream? I am sure there is one or two of you out there that do not, I will post some sorbet recipes for you. Hah! My hubster is a fan of raspberry sorbet but alas we are talking chocolate here!

This ice cream is chocolatey, decadent, and delicious! Without further ado the recipe below, after my pinch of course!

Hera’s Pinch

Use this recipe as a chocolate base and in the churning phase add other ingredients. For instance, if you like peanut butter, add it and get chocolate peanut butter. Or add some chocolate chips, marshmallows, and nuts and get rocky road! The options are endless!

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Chocolate Ice Cream

Author: Delish In A Pinch

Cook time: 30 MinInactive time: 12 HourTotal time: 12 H & 30 M

Ingredients

• 1/2 cup unsweetened dutch processed cocoa
• 3 cups half and half
• 1 cup heavy cream
• 8 large egg yolks
• 1 cup sugar
• 2 teaspoons vanilla extract

Instructions

1. 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 heat.
2. In a medium 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 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 until the mixture reached 170℉ - 175℉ (the mixture will slightly coat the back of the spoon). Pour the mixture into a container and allow it 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 2-3 hours if using an ice cream maker. If not then put it in a container and put it in the freezer for 10-12 hours.
3. Pour into an ice cream maker and churn away for about 25-30 minutes. You may eat the ice cream now or put it in the freezer for 1-2 hours to harden.