Homemade Chocolate Ice Cream with Chocolate Drizzle and Chopped Nuts
This recipe requires an ice cream maker for the best results.
Ingredients:
For the Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 4 large egg yolks
- Pinch of salt
For the Chocolate Drizzle:
- ½ cup semisweet chocolate chips or chopped chocolate
- 2 tablespoons heavy cream
For the Topping:
- ½ cup chopped nuts (hazelnuts, almonds, or pecans work well)
Instructions:
1. Prepare the Ice Cream Base:
- In a medium saucepan, whisk together the heavy cream, whole milk, sugar, cocoa powder, and salt. Heat over medium heat until the sugar and cocoa powder are fully dissolved. Do not let it boil.
- In a separate bowl, whisk the egg yolks until they are smooth and pale yellow.
- Slowly temper the egg yolks by pouring about ½ cup of the hot cream mixture into the egg yolks while whisking constantly. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Stir continuously over medium-low heat until the mixture thickens slightly and coats the back of a spoon. Do not let it boil. The temperature should be around 170°F (77°C).
- Remove from heat and stir in the vanilla extract.
- Pour the mixture through a fine-mesh strainer into a clean bowl to ensure a smooth texture.
- Cover the bowl and chill the ice cream base in the refrigerator for at least 4-6 hours, or preferably overnight. The colder the base, the better the ice cream will churn.
2. Churn the Ice Cream:
- Pour the chilled ice cream base into your ice cream maker.
- Churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the ice cream has a soft-serve consistency.
3. Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight, freezer-safe container.
- Freeze for at least 4 hours, or until it’s firm enough to scoop.
4. Make the Chocolate Drizzle and Prepare Toppings:
- While the ice cream is freezing, prepare the chocolate drizzle. In a microwave-safe bowl, combine the chocolate chips and heavy cream.
- Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
- Set the drizzle aside to cool slightly.
- Toast the nuts in a dry pan over medium heat for a few minutes until they are fragrant. Let them cool, then chop them roughly.
5. Serve:
- Scoop the firm ice cream into a bowl.
- Drizzle generously with the cooled chocolate sauce.
- Sprinkle with the chopped toasted nuts. Enjoy!