Chocolate Ice Cream

Home-made chocolate ice cream


Special Requirements:
Ice cream maker
Food processor

1 cup sugar
3 large eggs
1 cup cocoa powder
1 ½ cups milk
1 cup heavy cream
1 tablespoon vanilla extract

1) Add sugar, eggs, and cocoa in a food processor and blend until smooth.
2) Bring the milk to a boil in a heavy medium saucepan.
3) While the food processor continues running, slowly pour the hot milk into the chocolate mixture through
the feed tube.
4) Continue processing until well-blended.
5) Pour all of the  mixture back into the pan and place over low heat.
6) Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
7) Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl.
8) Let the custard cool slightly, then stir in the cream and vanilla.
9) Cover and refrigerate until cold or overnight.
10) Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.
11) When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about 1 litre of ice cream.


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