delicious homemade chocolate ice cream!

Ingredients:

For the Custard Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder (high-quality Dutch-processed is recommended for a deeper chocolate flavor)
- ⅛ teaspoon salt
- 5 large egg yolks
- 1 teaspoon vanilla extract

Equipment:

Instructions:

1. Whisk the Dry Ingredients:

In the medium saucepan, whisk together the granulated sugar, cocoa powder, and salt until the cocoa powder is fully incorporated and no lumps remain. This step helps prevent cocoa powder from clumping when the wet ingredients are added.

2. Heat the Dairy:

Pour the heavy cream and whole milk into the saucepan with the sugar and cocoa mixture.
Place the saucepan over medium heat and stir constantly until the sugar is completely dissolved and the mixture is just beginning to simmer around the edges. Do not boil. The mixture should be hot to the touch but not steaming vigorously.

3. Temper the Egg Yolks:

While the dairy mixture is heating, whisk the egg yolks together in the heatproof bowl until they lighten slightly in color.
Slowly pour about ½ cup of the hot dairy mixture into the egg yolks while continuously whisking. This process, called tempering, gradually raises the temperature of the yolks and prevents them from scrambling when added to the hot liquid.
Pour another ½ cup of the hot dairy mixture into the yolks while continuing to whisk.

4. Cook the Custard:

Pour the tempered egg yolk mixture back into the saucepan with the remaining hot dairy.
Place the saucepan back over low heat and stir constantly with a spatula or wooden spoon. Be sure to scrape the bottom and sides of the pan to prevent sticking.
Continue to cook and stir until the custard thickens enough to coat the back of a spoon. To test this, dip a clean spoon into the custard and then run your finger across the back of the spoon. If the line your finger makes holds and doesn’t immediately disappear, the custard is ready. This usually takes about 5-8 minutes. The temperature of the custard should reach around 170-175°F (77-79°C). Do not let the custard boil.

5. Strain and Chill the Custard:

Immediately remove the saucepan from the heat and pour the custard through the fine-mesh sieve into a clean bowl. This step will catch any cooked egg bits and ensure a smooth final texture.
Stir in the vanilla extract.
Place the bowl containing the custard into the ice bath. Stir the custard occasionally to help it cool down quickly and evenly.
Once the custard is cool to the touch, cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
Refrigerate the custard for at least 4 hours, or preferably overnight. This chilling time is crucial for the custard to fully cool down, which is necessary for proper churning and a smoother ice cream. It also allows the flavors to meld together.

6. Churn the Ice Cream:

Once the custard is thoroughly chilled, pour it into the frozen bowl of your ice cream maker.
Churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the mixture has thickened to the consistency of soft-serve ice cream.

7. Freeze the Ice Cream:

Gently transfer the churned ice cream into the freezer-safe container. You can layer in any desired mix-ins at this point (such as chocolate chips, chopped nuts, or fudge swirls).
Place a piece of parchment paper or plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming.
Secure the lid tightly and freeze for at least 4 hours, or preferably overnight, to allow the ice cream to firm up to a scoopable consistency.

8. Enjoy!

Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.

Enjoy your incredibly rich and delicious homemade chocolate ice cream! Let me know if you have any other questions.

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