Chocolate Ice Cream
This is the chocolatey-est ice cream I have ever had. It is so rich and satisfying. Throw in some brownies and you have yourself something truly special.
Ingredients
- 500 g heavy cream
- 250 g whole milk
- 100 g dark chocolate chips, 70% cacao
- 6 large egg yolks
- 80 g sugar
- 30 g cocoa powder, half regular, half dutch-processed
- 0.25 g kosher salt, small pinch
- 10 g vanilla bean paste, or 3g vanilla extract
Instructions
- In a saucepan, heat up the cream, milk and salt to 185–190°F/ 85-87℃. Remove the pan from the heat and whisk in chocolate chips until fully melted.
- In a bowl, combine egg yolks, sugar, cocoa powder, salt, and vanilla. Whisk until smooth.
- Starting with a small ladle at a time, ladle the milk and cream into the egg yolks while whisking. Repeat this with roughly ¾ of the milk and cream mixture and then combine everything back into the saucepan.
- Return the saucepan to the stove and cook over medium-low heat, stirring constantly with a rubber spatula until it thickens and reaches 192–195°F/ 88-90℃.
- Transfer the custard to a bowl to stop the cooking process. Chill uncovered in the fridge for 30 minutes.
- Pour into Ninja Creami pints or silicone ice cube trays and place in the freezer. Freeze until solid, on a flat surface, for at least 24 hours.
- Get the Creami ready to go and pull the container out of the freezer. Set it up in the machine and press the "ice cream" button.
Don't do the next step until the first step is done!
GENERAL NO-CREAMI METHOD (FOR ANY FLAVOR):
- Once frozen, remove cubes and transfer to a high-powered blender or food processor.
- Blend until smooth and creamy. Add a splash of cream or milk only if needed to help it blend.
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