🍫 Chocolate Ice Cream Recipe
Ingredients:
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Heavy cream – 2 cups
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Whole milk – 1 cup
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Granulated sugar – ¾ cup
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Unsweetened cocoa powder – ½ cup
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Semi-sweet or dark chocolate – 100g (chopped, optional for richness)
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Egg yolks – 4 (for custard-style ice cream, optional but creamy)
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Vanilla extract – 1 tsp
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Salt – a pinch
❓ Q&A Style
Q: What’s the base of this chocolate ice cream?
A: A custard-style base with egg yolks, milk, cream, sugar, and cocoa, which makes the ice cream rich and smooth.
Q: Can I skip eggs?
A: Yes, you can make a Philadelphia-style (eggless) version by just heating milk, cream, sugar, and cocoa together, then chilling and churning.
Q: How do I prepare the mixture?
A:
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In a saucepan, whisk together cocoa powder, sugar, salt, and milk.
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Heat gently, stirring until sugar dissolves.
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Add chopped chocolate and whisk until smooth.
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In a separate bowl, whisk egg yolks. Gradually temper them with warm chocolate mixture, then return to saucepan.
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Cook on low until mixture thickens slightly (coats the back of a spoon).
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Remove from heat, stir in heavy cream and vanilla.
Q: How long should I chill the base?
A: At least 4 hours or overnight in the fridge before churning.
Q: How do I churn it?
A: Pour chilled base into an ice cream maker and churn 20–25 minutes until thick and creamy.
Q: Can I make it without an ice cream maker?
A: Yes! Pour mixture into a shallow dish, freeze, and stir every 30–40 minutes (for 3–4 hours) until creamy.
Q: How long does it last in the freezer?
A: Best eaten within 1–2 weeks for freshness.
Q: Can I add mix-ins?
A: Absolutely! Try chocolate chips, brownie chunks, nuts, or swirls of caramel/peanut butter during the last few minutes of churning.
