Homemade Chocolate Ice Cream Ingredients:
2.5 cups of sweet cream,
1 cup whole milk,
3/4 cup granulated sugar,
1/2 cup cocoa powder,
4 egg yolks,
1 teaspoon of vanilla extract,
1/4 teaspoon salt.
Preparation:
In a deep saucepan, whisk together the cocoa powder, sugar, salt and milk over medium heat until the mixture is smooth and begins to boil. In a separate bowl, beat the egg yolks. Gradually pour about 1/2 cup of the hot cocoa powder mixture into the egg yolks, whisking constantly.
Pour the egg mixture back into the pan with the remaining cocoa powder mixture. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of a spoon, this should take about 5 to 7 minutes. Do not let it boil.
Strain the cream through a fine strainer into a clean bowl to remove any lumps. Add sweet cream and vanilla extract. Cover the mixture with plastic wrap, pressing it directly onto the surface of the mixture to prevent a crust from forming. Refrigerate the mixture for at least 4 hours or overnight until completely chilled.
When it cools down, pour it into a blender and blend, usually about 20-25 minutes.
Transfer the whipped ice cream to an airtight container. Place a piece of paper or plastic wrap directly on top of the ice cream to prevent ice crystals from forming.
Freeze for at least 4 hours or overnight until firm.
Serve your homemade chocolate ice cream in bowls or cones. For extra enjoyment, sprinkle it with chocolate syrup or whipped cream.Bon Appétit
