I’ve never needed much of an excuse to eat ice cream but National Chocolate Ice Cream Day was a convenient thing to point to this week as to why I needed to load up my freezer with frozen chocolate goodness.
When it comes to choosing between chocolate, strawberry and vanilla, chocolate is usually my third choice. Because of that, Neapolitan ice cream has always my nightmare. Why would anyone want to contaminate fresh strawberry and delicate vanilla with chocolate ice cream? Good thing I’m dating someone who only eats the chocolate section, leaving the best part behind for me to enjoy.
My challenge this week was to find a chocolate ice cream that even I would reach for. Well, mission accomplished. This double chocolate chocolate chip ice cream has incredible depth of flavor because it uses cocoa powder and a melted chocolate bar, as well as a creamy texture that I’ve come to love in custard-based ice cream.
As a side note, if someone isn’t as keen on sweet ice cream, this could probably have been equally delicious with ½ cup of sugar.
- 2 Cups heavy cream
- 1 Cup milk
- 5 Large egg yolks
- ¾ Cups sugar
- ¼ Cup cocoa powder
- 4 Ounces semi sweet chocolate - melted
- ½ Teaspoon salt
- ½ Cup chocolate chips
- Combine milk and heavy cream in a saucer over medium heat
- In a large bowl, vigorously whisk egg yolks and sugar
- Once milk mixture starts to simmer, temper into egg mixture
- Mix in cocoa powder, melted semi sweet chocolate and salt
- Cover and refrigerate until cool (8 hours or overnight)
- Once cool, churn according to manufacturer’s instructions
- During last few minutes of churning process, add in chocolate chips
* Store in an airtight container in the freezer for up to a week