Classic Chocolate Ice Cream
My Mug Ice Cream Maker
$29.99
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Ingredients
2 cups heavy cream, divided
¼ cup unsweetened cocoa powder
6 ounces or ¾ cup semisweet chocolate, chopped (or chocolate chips)
1½ cups whole milk
¾ cup sugar
⅛ teaspoon salt
3 large egg yolks, beaten
½ teaspoon vanilla extract
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Instructions
Place Cooling Bowl in freezer to chill for 24-48 hours prior to making ice cream.
In a saucepan on the stovetop, whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and simmer for 30 seconds, whisking continuously.
Remove from heat, add chopped chocolate, and whisk until smooth. Add remaining cup of cream and whisk to combine. Transfer mixture to a large bowl and fit the bowl with a fine mesh strainer. Set aside.
In a separate bowl, whisk together egg yolks. Set aside.
In a saucepan over medium heat, whisk together milk, sugar, and sea salt. Once slightly warm, transfer ½ cup of this mixture to the beaten egg yolks and whisk to combine. Transfer the milk/egg mixture back to the saucepan, whisking during transfer. Continue to cook over medium heat and stir continuously until it thickens.
Once thick, pour through the metal strainer into chocolate mixture and stir until combined. Add vanilla extract and stir to combine.
Pour into a heatproof bowl, cover, and chill in refrigerator for at least 2 hours or overnight.
When ready to churn, remove the chilled ingredients from the fridge and whisk well. Remove Cooling Bowl from the freezer. Power on the Dash Ice Cream Maker and begin churning before pouring in ingredients. Pour ingredients in through Ingredient Chute, then churn for 30-35 minutes. The ice cream will have the consistency of soft serve after churning. For firmer ice cream, transfer to an airtight freezer-safe container and chill for 2-4 hours more or until desired consistency.
Scoop and serve and go loco for cocoa!
