Homemade Chocolate Ice Cream Recipe - Laura Vitale - Laura in the Kitchen Episode 624

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream reduces dairy content and adds a tropical flavor.

whole milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories and adds a nutty taste.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with unique flavor notes.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate syrup

Dark chocolate chunks offer richer flavor without added sugar.

In a saucepan, combine heavy cream, whole milk, unsweetened cocoa powder, instant espresso powder, and a pinch of salt. Whisk together to incorporate the cocoa.

Heat the mixture over medium heat until it comes to a simmer, stirring occasionally.

In a separate bowl, whisk together granulated sugar and egg yolks until thick and pale in color.

Add a ladle full of the hot milk mixture to the egg yolk mixture to temper the eggs, whisking constantly.

Pour the tempered egg yolk mixture back into the saucepan with the milk mixture.

Cook over medium-low heat, stirring constantly for about 5 to 7 minutes, until the mixture thickens and coats the back of a spoon.

Remove from heat and strain the custard over a bowl containing the semisweet chocolate pieces to melt the chocolate.

Whisk the mixture to combine and melt the chocolate completely.

Let the mixture cool to room temperature, then cover and refrigerate overnight.

Ensure the insert of the ice cream maker is in the freezer overnight as well.

The next day, pour the chilled mixture into the ice cream maker and churn for 25 to 30 minutes until thick and creamy.

Scoop some ice cream into a bowl, then transfer the rest to a container and freeze until firm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens