For the Love of Ice Cream Challenge: Chocolate Ice Cream

Ice Cream Challenge **06.10.2019
Yumsugar 26.09.2023 screams for ice cream. So I do the favour and put together a post of ice creams. Since June, 16th I own an ice cream maker and used it for

  1. Marzipan Ice Cream
  2. Honey Lavender Ice Cream
  3. Strawberry Ice Cream
  4. Tarragon Ice Cream
  5. Lemon Quark Ice Cream
  6. Dulce de Leche Ice Cream
  7. Lime Mint Sorbet
  8. French Vanilla Ice Cream

And for this Ice Cream Challenge 26.09.2023 ** I tried

Chocolate Ice Cream

Chocolate Ice Cream

Delicious. I seems, nobody can stop me…

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Chocolate Ice Cream
Categories: Dessert, Ice cream
Yield: 1 Quart.


2 cups   Heavy cream
3 tablesp.   Unsweetened Dutch process cocoa powder
150 grams   Bittersweet or semisweet chocolate, chopped
1 cup   Whole milk
3/4 cup   Sugar
      Pinch of salt
5 large   Egg yolks
1/2 teasp.   Vanilla extract


978-1580082198* David Lebovitz
The Perfect Scoop: Ice Creams, Sorbets, Granitas,
and Sweet Accompaniments
ISBN: 978-1580082198
  Edited *RK* 07/18/2007 by
  Ulrike Westphal


Custard requires careful attention, because if the mixture gets too hot it will curdle and create scrambled eggs, which is not the desired result. Do not let the mixture boil at any time. If the yolk mixture begins to form lumps, immediately remove from heat and lower the stove’s heat level before resuming the cooking. If only a few lumps form, they can be strained out. If more than a few form, use a hand-held or countertop blender to puree them while the mixture is still forming. If the whole mixture turns lumpy, it’s a good idea to scrap it and start over.

1. Warm 1 cup cream with the cocoa powder in a medium saucepan, whisking thoroughly to blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from heat and add chopped chocolate, stirring until smooth. Stir in remaining cup of cream. Pour mixture into a large bowl, scraping the saucepan as thoroughly as possible. Set a strainer on top of the bowl.

2. Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk the egg yolks. Slowly pour the warm milk in the egg yolks, whisking constantly, then scrape the warm egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. (Run a finger through the custard on the spatula; if it leaves a trail and doesn’t flow back together, it’s done.) Immediately, remove the custard from the heat and pour it through the strainer and stir it into the chocolate mixture until smooth. Stir in the vanilla. Stir until cool over an ice bath (a large bowl of ice water).

4. Chill the mixture thoroughly in the refrigerator, then freeze it in an ice-cream maker according to the manufacturer’s directions. (If the cold mixture is too thick to pour into the ice-cream maker, whisk it vigorously to thin it out.)


? To make chocolate mint ice cream, stir 1/8 teaspoon mint oil or extract into custard before freezing, then fold in two cups crumbled peppermint patties.

To make Rocky Road ice cream, fold in 1½ cups miniature marshmallows and 1 cup coarsely chopped roasted peanuts or toasted almonds.


*=Affiliate-Link zu Amazon

** 06.10.2019 now defunct
** 26.09.2023 no longer available

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