Double Chocolate Ice Cream is unbelievably creamy without being overly sweet! Use a four-quart ice cream maker and have a party, or enjoy ice cream for days.
Course Dessert
Cuisine American
Keyword double chocolate ice cream
Prep Time 1 hourhour30 minutesminutes
Cook Time 30 minutesminutes
Total Time 2 hourshours
Servings 121 1/4 cup servings
Calories 501kcal
Author Sue Ringsdorf
Ingredients
1/4cupunsweetened cocoa powder (Hershey's)
4cupsmilk- I use 1%
1 1/2cupssugar
1teaspoonkosher salt
5largeeggs- use Pastuerized eggs if you don't temper your eggs
4oz.semisweet chocolate baking bar (Baker's)- chop into small pieces
3TablespoonsWatkins Vanilla
4cupsheavy whipping cream
Instructions
{IN ADVANCE} In a medium stockpot over medium heat, combine two cups of milk, the cocoa powder, sugar, and salt. Bring to a simmer and cook for several minutes.
Crack the eggs in a separate bowl and whisk. Temper the eggs by pouring about one cup of the hot chocolate mixture into the eggs, whisking constantly. (We don't want scrambled eggs here.) Then pour the egg into the chocolate mixture, and continue cooking over medium-low heat, until it reaches about 160 degrees. (Do NOT boil.) Then add the chopped chocolate and cook until creamy. Cool completely. Store in the refrigerator until ready to use.
{WHEN READY} Mix up the ice cream in a large bowl. Combine the chilled chocolate mixture, the remaining milk, heavy cream, and vanilla - and whip vigorously.
Pour into 4-quart canister of ice cream maker. This should fill to about 2/3 - 3/4 full. DON'T OVERFILL or ice cream can't expand, and you will be left with only a sweet cream.
Place canister into ice cream maker, and layer ice and rock salt all around canister. Fill all the way to the top of barrel and start.
As ice melts, continue adding more ice and rock salt. When you see ice cream rising to the top of the canister, and ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from one to two hours. If ice cream is still too soft, continue to churn.
When ice cream is done, pour it into a tupperware container with a lid. Store in freezer.
Video
Notes
NOTE:Pasteurized eggs are sometimes hard to find, but they are safe to eat in raw form.To Churn the ice cream. Place the canister into the ice cream maker, and secure the motor on top. Layer the ice and rock salt all around the canister, filling to the top. Start the motor, and churn until the ice cream is done, approximately 30 minutes to one hour, or even longer at times. You will know when it’s done because the ice cream will start to expand and rise to the top, and the motor will slow down. You will hear the motor change.