Description

Craving a rich, creamy dessert that’s a chocolate lover’s dream? What if you could churn a batch of Very Chocolate Ice Cream at home, with deep cocoa flavor and velvety texture, in just a few hours? This indulgent recipe combines milk, cream, cocoa powder, and semisweet chocolate for a decadent frozen treat that’s perfect for hot summer days, cozy nights, or any time you need a sweet escape.

Ingredients

For the Custard Base

Milk (1 cup): Forms the liquid base for the custard, blending flavors.
Sugar (¾ cup): Sweetens and helps achieve a smooth texture.
Unsweetened Cocoa Powder (2 tbsp): Provides deep chocolate flavor.
Salt (¼ tsp): Enhances and balances the sweetness.
Egg Yolks (3, lightly beaten): Create a rich, creamy custard texture.
Semisweet Chocolate (2 oz, chopped): Adds intense chocolate depth.
Heavy Cream (2 cups): Ensures a velvety, scoopable consistency.
Vanilla Extract (1 tsp): Rounds out flavors with a warm note.

Substitutions and Variations

Milk: Use whole milk for richness; substitute with 2% or plant-based milk (e.g., oat, almond) for dietary needs.
Sugar: Swap with brown sugar for a caramel note or a sugar-free sweetener (adjust to taste).
Unsweetened Cocoa Powder: Use Dutch-processed cocoa for smoother flavor or cacao powder for intensity.
Egg Yolks: No direct substitute for custard; for egg-free, try a cornstarch-based recipe (texture will differ).
Semisweet Chocolate: Replace with dark chocolate (60–70% cocoa) for bolder flavor or milk chocolate for sweeter taste.
Heavy Cream: Use coconut cream for a dairy-free option or half-and-half for a lighter texture (may be less creamy).
Vanilla Extract: Swap with ½ tsp almond extract or omit for a pure chocolate focus.
Vegetarian: Naturally vegetarian; ensure chocolate is vegetarian-friendly.
Vegan: Use plant-based milk, coconut cream, vegan chocolate, and an egg replacer or cornstarch (texture may vary).
Gluten-Free: Naturally gluten-free; ensure cocoa and chocolate are gluten-free.

Optional Additions

Mix-Ins: Fold in ½ cup chocolate chips, crushed cookies, or nuts after churning for texture.
Swirls: Swirl in ¼ cup fudge sauce or peanut butter before final freezing.
Spices: Add ¼ tsp cinnamon or a pinch of cayenne for a subtle kick.

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Instructions

Prepare the Ingredients:
- Lightly beat 3 egg yolks in a small bowl; chop 2 oz semisweet chocolate.
- Measure 1 cup milk, ¾ cup sugar, 2 tbsp unsweetened cocoa powder, ¼ tsp salt, 2 cups heavy cream, and 1 tsp vanilla extract.
- Freeze the ice cream maker bowl (if required) for 24 hours in advance.
- Tip: Chop chocolate finely for quick melting; keep eggs and cream cold until needed.
Cook the Custard Base:
- In a medium saucepan, combine 1 cup milk, ¾ cup sugar, 2 tbsp cocoa powder, and ¼ tsp salt.
- Heat over medium heat, stirring constantly with a whisk, until the mixture reaches a simmer, about 5–7 minutes.
- Gradually whisk about ½ cup of the hot milk mixture into the egg yolks to temper, then return the egg mixture to the saucepan.
- Cook over medium-low heat, stirring constantly with a spatula, until thickened enough to coat the back of a spoon (about 170°F/77°C), 3–5 minutes; do not boil.
- Tip: Stir continuously to prevent curdling; if custard gets lumpy, strain through a fine mesh sieve.
Add Chocolate:
- Remove the saucepan from heat and stir in 2 oz chopped semisweet chocolate until fully melted and smooth, about 1 minute.
- Tip: Stir gently to avoid incorporating air; ensure all chocolate is melted for a uniform flavor.
Chill the Custard:
- Pour the custard into a chilled bowl (preferably metal or glass) and let cool slightly, about 10 minutes.
- Cover and refrigerate, stirring occasionally, until cold, about 2 hours, or place in an ice bath to chill faster (30–45 minutes).
- Tip: Chill to at least 40°F (4°C) to ensure proper churning; cover to prevent a skin from forming.
Finish the Base:
- Once chilled, stir 2 cups heavy cream and 1 tsp vanilla extract into the custard until fully combined.
- Tip: Stir gently to maintain smoothness; taste and adjust vanilla if desired.
Churn the Ice Cream:
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–40 minutes, until it reaches a soft-serve consistency.
- Tip: Don’t overfill the machine (stay below the fill line); churn until thick but not hard.
Freeze and Serve:
- Transfer the churned ice cream to a freezer-safe container, smoothing the top.
- Cover with plastic wrap (pressed against the surface) and a lid, then freeze until firm, 1–2 hours or overnight.
- Scoop into bowls or cones, optionally adding mix-ins or toppings, and serve immediately.
- Pair with hot fudge, whipped cream, or fresh berries for a complete dessert experience.
- Tip: Let soften for 5–10 minutes at room temperature for easier scooping; use a warm scoop for clean portions.