This Homemade Chocolate Ice Cream is rich, creamy, and the perfect dessert for a warm summer evening!
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So where do you stand in the Great Debate? I personally side with vanilla. Wait, what? Why are you posting this Homemade Chocolate Ice Cream when you side with the enemy? Because my wife loves chocolate ice cream. And I like to make tasty treats for my wife. After all, what’s better than coming home from a long day at the office to find a bowl of fresh, homemade chocolate ice cream? Well, if you ask me, it would be a bowl of fresh, homemade vanilla ice cream. Ok, ok, I’ll admit that this chocolate ice cream is pretty darned delicious, too. If a bowl of this was sitting on the counter asking me to eat it, I would happily oblige!
So all this talk about chocolate vs. vanilla has brought up a key question. Why don’t they make vanilla syrup? You can drizzle chocolate syrup over vanilla ice cream, but you can’t drizzle vanilla syrup over chocolate ice cream. It’s a travesty! I think I need to create this product. I’ll call it my next million-dollar idea. It would require a lot of work with lots of taste testing and even more ice cream. But, I think I’m up to the challenge. Right after I finish another bowl of this Homemade Chocolate Ice Cream!
On a side note, if you don’t have an ice cream maker at home, then go get one. Seriously. We had one that I think I used once in like 5 years, but then I learned how to make ice cream. And now I can’t stop! Check out some of these other awesome ice creams: Roasted Almond + Coconut, Honey, Eggnog, and Cadbury Creme Egg.
Homemade Chocolate Ice Cream
- Place milk in a medium saucepan and heat over medium heat until it just begins to simmer.
- Meanwhile, in a medium bowl, whisk together the sugar, salt, cocoa powder and egg yolks. Gradually pour about half of the hot milk into the egg yolk mixture, whisking vigorously the entire time.
- Transfer egg yolk mixture into the saucepan with the rest of the milk. Cook over medium-low heat, stirring frequently, until mixture thickens and doesn't flow back together when separated with a wooden spoon. (~4-5 minutes).
- Remove mixture from the heat and add the chopped chocolate; stir until chocolate is fully melted.
- Add the heavy cream and vanilla extract; stir until well combined.
- Pour the mixture through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly to the surface of the mixture. Refrigerate at least 3 hours or overnight.
- Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions.
- If you desire a firmer ice cream, transfer the finished ice cream into the freezer for a couple of hours.