Over the past few weeks, we’ve been working on emptying our fridge/freezer again before making a trip to go grocery shopping. I actually like the challenge of trying to make meals with only what I have on hand. However, when it comes to ice cream, egg yolks are a critical component of many recipes and there was only a lone egg in our fridge. So when Shane requested chocolate ice cream, I turned to The Perfect Scoop hoping for a Philadelphia-style chocolate ice cream recipe – and found one! The ice cream was not too sweet, just very rich and chocolaty. The base was quite thick and it churned a smooth and dense ice cream. Shane loved it and I know I’ll be making it again soon!
Chocolate Ice Cream
from The Perfect Scoop by David Lebovitz
2 1/4 cups heavy cream
6 tablespoons unsweetened Dutch-process cocoa powder
1 cup sugar
pinch of salt
6 ounces unsweetened chocolate, chopped
1 cup whole milk
1 teaspoon vanilla extract
In a large saucepan, whisk the cream, cocoa powder, sugar and salt together. Whisking frequently, heat until the mixture comes to a full, rolling boil. Remove the pan from the heat and add the chopped chocolate. Whisk until the chocolate melts completely, then add the milk and vanilla. (If the chocolate doesn’t melt completely, you can pour the mixture into a blender and blend for 30 seconds, until smooth. I skipped this step because my chocolate melted without a problem.)
Chill the mixture thoroughly and then churn in your ice cream maker according to the manufacturer’s instructions.