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