DTDinner Table

Chocolate Ice Cream

personal recipe · Prep 20 minutes (plus overnight chilling) · Cook 10-15 minutes (to 170°F)

Per serving: 330 cal · 5 g protein · 31 g carbs · 22 g fat

servings
  • ½ cup cocoa powder (≈43 g)
  • 1½ cups sugar (≈300 g)
  • kosher salt - pinch
  • 8 egg yolks (≈144 g)
  • 1 cup heavy cream (≈240 g)
  • 3 cups half and half (≈720 g)
  • 1½ tsp vanilla extract (≈6 g)

Instructions

  1. Whisk the cocoa powder, sugar, and salt together in a saucepan. Add the egg yolks and whisk until fully combined and smooth.
  2. Whisk in the heavy cream and half and half.
  3. Cook over medium heat, stirring vigorously and constantly, until the mixture reaches 170°F.
  4. The moment it hits 170°F, pull it off the heat immediately to stop it from curdling.
  5. Set the pan in an ice bath and stir until cooled, to stop the cooking.
  6. Stir in the vanilla extract.
  7. Cover and refrigerate overnight, or chill over an ice bath until the base reaches about 35°F.
  8. Churn in an ice cream maker per manufacturer’s instructions, then freeze until scoopable.

Notes