Chocolate Ice Cream Scoop (Print Version)

A creamy chocolate delight made with cocoa, rich cream, and vanilla, perfect for a cool sweet treat.

# Recipe Ingredients:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Chocolate

03 - 3/4 cup unsweetened cocoa powder
04 - 3.5 oz dark chocolate (at least 60% cocoa), finely chopped

→ Sweeteners

05 - 3/4 cup granulated sugar

→ Eggs

06 - 4 large egg yolks

→ Flavorings

07 - 1 teaspoon pure vanilla extract
08 - Pinch of salt

# Directions:

01 - In a medium saucepan, whisk together cocoa powder, sugar, and salt. Gradually add milk while whisking until smooth.
02 - Place saucepan over medium heat and bring to a gentle simmer, stirring constantly to prevent scorching.
03 - Remove from heat, add chopped dark chocolate, and whisk until fully melted and smooth.
04 - In a separate bowl, whisk egg yolks. Slowly pour about 1/2 cup of the hot chocolate mixture into yolks, whisking constantly to temper.
05 - Pour tempered egg yolk mixture back into saucepan. Return to medium-low heat and stir continuously with a wooden spoon until custard thickens and coats the back of the spoon, approximately 5 to 7 minutes. Do not allow to boil.
06 - Remove from heat and stir in heavy cream and vanilla extract until fully combined.
07 - Pour mixture through a fine mesh sieve into a clean bowl to eliminate any lumps.
08 - Cover and refrigerate for at least 4 hours, or until completely cold.
09 - Process chilled mixture in an ice cream maker following manufacturer’s instructions until the texture is creamy and firm.
10 - Transfer churned ice cream to a lidded container and freeze for a minimum of 2 hours to firm up before serving.

# Expert Advice:

01 -
  • It tastes like pure, unapologetic chocolate without any artificial aftertaste—because you're building it from scratch with real ingredients
  • The custard base creates that luxurious mouthfeel that makes you close your eyes when you taste it
  • Once you master this, you'll never go back to the store, and your friends will stop asking where you buy such incredible ice cream
02 -
  • Temperature control is everything. If your custard is too hot when you churn it, the ice cream won't freeze properly. Cold means success.
  • The egg yolk tempering step isn't just safety, it's what creates that luxurious custard texture. Don't rush it or skip it.
  • If you over-churn, you'll end up with ice cream that's grainy. The moment it reaches soft-serve consistency, stop. It will firm up beautifully in the freezer.
03 -
  • The difference between good and great chocolate ice cream is using quality chocolate and real vanilla. These aren't places to compromise.
  • If your ice cream is too hard to scoop, move it from the freezer to the refrigerator 10 minutes before serving. This gives it just enough softness without making it melt.

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