Monday, November 3, 2014

Rich chocolate ice cream

A good chocolate ice cream, quickly made, is the perfect treat to end any meal.


  • 1/3 cup superfine sugar
  • 2 cups whole milk, chilled
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup dark chocolate, broken up
  • 2 tsp. pure vanilla extract
  • 1 cup heavy cream, whipped and chilled

Warm the sugar in a pan with half the milk, the cocoa powder, and the dark chocolate, stirring occasionally. When the chocolate is completely dissolved and well blended, set aside to cool completely.

When cold, stir in the vanilla and the rest of the milk. Whisk this mixture gradually into the whipped cream. Pour into an ice cream maker and process according to the manufacturer’s directions. Churn for about 20 minutes or until almost firm, and then transfer to a freezer container. Freeze for 15 minutes before serving. If you do not have an ice cream maker, follow the hand-mixing method.

This ice cream can be stored in the freezer for up to 1 month. Take out 15 minutes before serving to soften.

Makes about 1 1/4 pints

Variations:
  • Double chocolate chip ice cream
Prepare the basic ice cream recipe and just before freezing stir in 3 tablespoons each of white and dark chocolate chips.
  • Chocolate chile ice cream
When making the basic ice cream add 1/2 teaspoon (or 1 teaspoon if you like some real kick!) dried chile flakes to the milk, cocoa, and sugar mixture.
  • White chocolate ice cream with dark chocolate chips
Prepare the basic ice cream using 1 1/2 cups of broken up white chocolate instead of both the cocoa powder and the dark chocolate. Prepare as in the base recipe, then stir in at the last minute 3 tablespoons of dark chocolate chips.
  • Rich chocolate & cookie dough ice cream
Prepare the basic recipe, stirring in 1/2 cup uncooked cookie dough before the ice cream is completely frozen.