Creamy and chocolatey, my Very Chocolate Ice Cream is the real deal! I have quite a few shortcut ice cream recipes I use when I don’t have all the ingredients I need, or I’m short on time, but this one is a real and authentic ice cream!
My chocolate and vanilla ice cream recipe is still an easy one to follow, but the ice cream you end up with tastes as good, or better, than a store-bought version! I also call this my double chocolate ice cream as I use both cocoa powder AND chocolate chips to add chocolatey taste as well as chocolatey crunch. The vanilla adds that wonderfully yummy and familiar fragrance in the background.
To make Very Chocolate Ice Cream, you will need the following ingredients:
Place a container into the refrigerator to chill.
Place a pan over a medium heat and add the sugar, milk, cocoa powder, and salt. Heat to a simmer, stirring constantly.
Add the egg yolks to a bowl. Take 1/2 a cup of the sugar mixture and slowly whisk into the yolks, before transferring the yolks to the sugar mixture and whisking in.
Heat the mixture until thickened. Be careful not to boil.
Take the pan off the heat and mix in the chocolate, until melted.
Pour the mixture into the chilled bowl, and place in the refrigerator for 1/2 hours, giving it an occasional stir.
Once the mixture has cooled completely, add the cream and vanilla and stir together.
Pour the mixture into a large freezer-safe container and freeze until solid (around 4 hours).
Or pour the mixture into the ice cream maker, and churn according to the instruction manual.
Make sure you always have a tub of this Ultimate Chocolate Ice Cream in your freezer for a sweet dessert treat! What do you think of my authentic recipe? Tell me in the comments below!
