Homemade Chocolate Ice Cream Recipe

The base of this recipe is very similar to the Vanilla Ice Cream recipe (click on that post if you missed my explanation of why we use the ingredients we use for these recipes).  The Cocoa Powder I use in this Chocolate Ice Cream recipe is Chatfield’s Undutched (or Alkaline Free) All Natural Cocoa Powder.  The flavor it gives the chocolate ice cream is that of a dark chocolate taste (I also use this cocoa to make an AMAZING chocolate syrup – STAY TUNED – I’ll post this recipe later on).  The ingredients for the Chocolate Ice Cream are as follows:

3 Egg yolks

1 Cup raw milk

3 Cups raw cream

3/4 Cup of Palm sugar

1 Cup Turbinado sugar

1 Cup Chatfield’s All Natural Cocoa Powder

1/2 Tsp. Redmond Real Salt

1 Tbs. Madagascar vanilla

To complete this wonderful Chocolate Ice Cream recipe follow these directions:

In a large bowl whisk 3 large egg yolks together, then whisk in a cup of raw milk.  Add the Palm, Turbinado sugars, and the cocoa and whisk until the cocoa is incorporated into the mixture.  Add the raw cream, the sea salt and the Madagascar Vanilla Extract.  After this mixture is complete, place it in a pitcher (we use a plastic one with a removable top) for easy pouring into the ice cream maker later on.  The other reason is to make it easier to place it in the freezer for 30 minutes to chill before the recipe can be completed in the ice cream maker.  The colder the chocolate mixture becomes, the thicker the ice cream will become in the ice cream maker.  When your mixture is finished chilling, remove it from the freezer and give it a good stir before pouring it into the ice cream maker (never pour your mixture before you turn the ice cream maker on or the ice cream mixture will stick to the frozen sides and jam the machine!!)  Pour your chocolate ice cream mixture into the machine and set your timer for 30 minutes again.  The next thing that I like to do as soon as I set the timer for the ice cream, is to put two 1.75 Qt. (7 cups) glass storage containers in the freezer so that when the chocolate ice cream is ready to be transferred it can go directly into a cold container so the ice cream doesn’t melt as quickly while doing the transfer.

These glass containers are freezer-safe and air tight to keep my vanilla ice cream nice and fresh.  Using a glass container for the freezer may be a bit heavier, but the glass is healthier than plastic.   Transferring the chocolate ice cream from the ice cream maker after its finished can be done with a giant spatula. Spatulas are great because they grab as much of the vanilla ice cream off the sides as possible, and once you taste this recipe you’ll understand why taking every last bit of ice cream out of the machine is so important!!

Bon apetit!

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Related posts:

1. Homemade Vanilla Ice Cream Recipe
2. Helen’s AWESOME Homemade Banana Ice Cream