Summer months ensure that we have a perennial supply of ice cream at home. We buy ice cream as well as make it at home, although the latter might be a bit cumbersome but rewarding. Chocolate being an all-season favorite, last weekend, we made a 1 kg tub of the flavor. You can also add choco chips if you want to. Drizzle some Hershey’s Chocolate sauce over the scoops before serving for the ultimate experience.
Chocolate Ice Cream
Time taken: 45 min
- Full cream milk: 2 cups
- Cocoa powder (unsweetened): 1/3 cup
- Pure vanilla extract: 1.5 tsp
- Semisweet chocolate: 1/2 cup
- Medium-sized egg yolks: 4
- Caster sugar: 1/2 cup
- In a pan, whisk the milk with the cocoa powder until homogeneous and smooth.
- Place over medium-high heat and bring the mixture to a boil.
- Remove from heat, incorporate the chopped chocolate and stir until the chocolate has completely melted.
- In a bowl, beat the egg yolks. Add the sugar until the whipping mixture is light and fluffy (about 2 min).
- Gradually pour the hot milk and cocoa mixture into the whipped egg-yolk mixture. Ensure all the time that the eggs don’t curdle: so keep whisking continuously.
- Now, place this bowl over a saucepan of simmering water. Keep on stirring constantly, until the custard thickens and coats the back of your spoon.
- Immediately remove the custard from the heat. Continue to stir the custard, so that it does not overcook. After 10 min, add the vanilla extract.
- Let this mixture cool down at room temperature.
- Transfer the cold custard to the container of your ice cream machine and process it.
- Cover and let cool to room temperature and then refrigerate the custard until it is completely cool.
- Transfer the ice cream to a lock-n-lock container and store in the freezer.