Chocolate Ice Cream

Cimino Family
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Equipment

  • 1 Ice Cream Maker
  • 1 Saucepan
  • 1 Fine Mesh Metal Strainer
  • 1 Wire Whisk
  • 1 Mixing Bowl with Lid

Ingredients
  

  • 2 cps Manufacturing Cream Divide into equal parts.
  • 1/4 cp Unsweetened Cocoa Powder
  • 6 oz Semisweet Chocolate Chopped
  • 1 1/2 cps Whole Milk
  • 3/4 cp Sugar
  • 2 pinch Kosher Salt
  • 3 lrg Egg Yolks
  • 1.2 tsp Pure Vanilla Extract

Instructions
 

  • Whisk together the Manufacturing Cream and Cocoa Powder. Bring the mixture to a boil. Reduce heat and boil then simmer for about 1 minute, Whisk constantly to avoid sticking to the sides.
  • Remove the mixture from the heat and add chopped Chocolate. Whisk until smooth. Add remaining Manufacturing Cream and whisk to combine.
  • Transfer mixture to a large bowl and place a fine mesh strainer on top of the rim.
  • Whisk the egg yolks together in a medium bowl
  • Then, in a saucepan over medium heat, whisk together Milk, Sugar and Kosher Salt.
  • Once the mixture is slightly warm, add ½ cup of warm Milk to the beaten Egg Yolks and whisk to combine. Add the mixture back into the saucepan, whisking as it’s being added.
  • Continue to cook the mixture over medium heat, stirring the mixture constantly with a spatula until the it thickens and coats the spatula.
  • Pour the mixture through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer.
  • Add the Vanilla and stir to combine. Place a lid on top and let the mixture chill in the refrigerator for at least 6 hours, overnight is best.
  • Once the ice cream mixture is cooled, pour into your ice cream maker's metal container and follow the manufacturers directions until thick and frozen.
  • Remove the ice cream form the container into freezer safe containers for storage. Freeze for at least 4 hours before service.