1/1 Photo of Chocolate Ice Cream
Charlotte J's Note:
Good Eats...Alton Brown..ice cream maker required.
My Private Note
Units: US | Metric
- 1Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.
- 2Add the remaining half-and-half and the heavy cream.
- 3Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- 4In a medium mixing bowl whisk the egg yolks until they lighten in color.
- 5Gradually add the sugar and whisk to combine.
- 6Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.
- 7Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
- 8Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
- 9Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
- 10Stir in the vanilla extract.
- 11Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- 12Pour into an ice cream maker and process according to the manufacturer's directions.
- 13This should take approximately 25 to 35 minutes.
- 14Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
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Nutritional Facts for Chocolate Ice Cream
Serving Size: 1 (1406 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2207.6
- Calories from Fat 1280
- Total Fat 142.3 g
- Saturated Fat 82.1 g
- Cholesterol 1380.1 mg
- Sodium 310.4 mg
- Total Carbohydrate 215.7 g
- Dietary Fiber 9.4 g
- Sugars 172.4 g
- Protein 37.5 g