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
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.
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I made this one a few weeks ago. It really is a super chocolatey ice cream. The only thing I don’t like about making chocolate ice cream with melted chocolate in the base is that it gets so darn hard in the freezer.
Yet another excuse to save up for an ice cream maker! I especially love the second photo where the chocolate is melting a bit on the surface. 🙂
This is excellent!! It’s my go-to chocolate ice cream recipe. Easy and delicious (as are many of the recipes in The Perfect Scoop). Since my kids love chocolate mint ice cream, I add a 3/4 tsp peppermint extract to the base before I churn it.
This looks fantastic… and super tasty!!
Looks like you found a winner with this one! Gotta love the Philadelphia-style ice creams – so much impact for relatively little work! It looks delicious.
This is on my list on make soon ic’s! I can’t wait to try it. It looks so delicious!
Isn’t this delicous? YUm.
Oh, my! That photo of those delectable scoops of slightly melty ice cream are FABULOUS! This one is on my list to make ASAP…like hopefully this week. I loved the vanilla Philly style and have no doubt that the chocolate will be just as terrific. Luscious, Tracey!
I’m not a huge fan of chocolate ice cream but this one looks good enough for me to want to try.
Hubba hubba! How have I not tried that one yet? Seems like the opportunities for variation would be endless.
Seriously, great minds must think alike as I’ve made this ice cream twice in the last two weeks!
http://kevnkoi.blogspot.com/2009/08/fun-pictures-and-couple-goodies-there.html
I LOVE IT! And I love that it doesn’t have eggs, but is just creamy as can be!
Looks GREAT. And now I want more. hehe, kidding. I think there’s still some in the freezer.
I have just gotten a little brand new ice-cream maker and was dying to try making a good chocolate ice cream. It started off good, but due to complications with my new machine (it decided to overheat and had to refreeze during churning), my ice cream became iced fudge. It still tasted awesome though! I used Van Houtens cocoa and milk chocolate. It is extremely rich, you only need one scoop. Can’t wait to finish the rest of the batch, gonna make some ice cream biscuit sandwiches! Thanks for sharing the recipe!