My friend and amazing food blogger AshleeMarie recently posted her recipe for basic chocolate ice cream. The recipe looked easy to me since most of the work is done in a food processor. To get that amazing deep, dark color like oreo cookies, I used black cocoa in place of the dark cocoa and I think that made a big difference. You can buy it online at Amazon or from King Arthur Flour. I also found that adding the vanilla to the food processor with the sugar, cocoa powder and eggs makes it a little easier to blend. I followed her suggestion of straining the custard and chilling in the fridge overnight for maximum chill. It took about 20-25 minutes in my DeLonghi ice cream machine, and I did it in two batches. Next time I make it I will double the batch. It is that good. I love everything that AshleeMarie does. Check out her YouTube Channel for creative cakes and sweet treats.
The Best Dark Chocolate Ice Cream
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup cocoa powder
- heaping 1/3 cup Black Cocoa powder King Arthur Flour has a good one
- 2 teaspoons vanilla
- 1 1/2 cup whole milk
- 1 1/2 cup heavy cream
In a food processor pulse and blend the sugar, eggs, yolks, and vanilla until it is smooth. You may have to scrape the bottom a few times to get it smooth out. The cocoa powders take a bit to incorporate.
In a saucepan with a pouring lip, bring the milk to a simmer. Do not boil.
While the food processor running, add a small amount of hot milk to to temper the eggs. Slowly pour the rest of the milk into the mixture and blend until smooth.
Pour the entire contents back into the saucepan and cook over low heat. You MUST STIR CONSTANTLY, until it thickens slightly. Do not boil.
Allow the custard to cool slightly, and then strain through a fine mesh sieve into a glass bowl.
Add the cream and blend well with a whisk.
Cover with plastic wrap and chill overnight in the fridge (or at least 4-6 hours).
Run it through your ice cream machine according to directions - about 20-30 minutes.
Serve immediately for soft ice cream, or freeze a few hours longer for firmer ice cream