Chocolate Ice Cream
This is an Alton Brown recipe, with a couple slight modifications. If you like chocolate, you will love this!
Equipment
- Ice Cream Maker
Ingredients
- ⅓ cup cocoa powder
- 3 cups half-and-half
- 1 cup heavy cream
- 6 jumbo egg yolks room temperature
- 9 ounces sugar
- 2 tsp pure vanilla extract
Instructions
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170°-175°F
- Pour the mixture through a sieve into a batter bowl. Place the bowl inside another bowl filled with ice water and allow to cool to room temperature. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours ur until the temperature reaches 40 degrees F or below.
- Pour into an ice cream maker and process according to the manufacturer's directions. This Should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
