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Chocolate Ice Cream – Once Upon a Chef

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Chocolate Ice Cream – Once Upon a Chef


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This homemade chocolate ice cream tastes like a milk chocolate bar in cool, creamy form.

Adapted from Hello, My Name Is Ice Cream: The Art and Science of the Scoop by pastry chef Dana Cree, this chocolate ice cream tastes like a milk chocolate bar in cool, creamy form. Trust me when I say it will absolutely ruin all other chocolate ice creams for you, even the highest-rated, premium store-bought brands. What makes it so good? Mainly, it’s a cross between fudgy, dense American chocolate ice cream and creamy European chocolate gelato. While American chocolate ice cream is made solely with cocoa powder, European chocolate gelato is typically flavored with melted chocolate. This recipe goes all out and calls for three different types of chocolate – cocoa powder, dark chocolate, and milk chocolate – to give the ice cream a super-chocolate flavor. Additionally, the recipe utilizes a few unexpected ingredients, like milk powder, corn syrup, and cornstarch, to ensure the ice cream is creamy, thick, and smooth – in other words, not icy like many homemade ice creams.

What You’ll Need To Make Chocolate Ice Cream

ingredients for chocolate ice creamBe sure to use good quality chocolate, such as Ghirardelli, Guittard, or Lindt, and avoid chocolate chips. For a deeper chocolate flavor, you can replace the milk chocolate with more bittersweet chocolate.

Step-by-Step Instructions

In a medium bowl (large enough to hold the entire ice cream mixture), combine the milk chocolate and bittersweet chocolates.

milk and dark chocolate pieces in bowl

Melt the chocolate in the microwave in 20-second intervals, stirring in between, until about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, the chocolate can be melted in a bowl over a double boiler.) Add the cocoa powder and salt.

adding cocoa powder and salt to melted chocolate

Stir until completely smooth.

smooth chocolate mixture in bowl

In a small bowl, stir together the milk powder and sugar. Set aside.

milk powder and sugar in bowl

In another small bowl, combine the cornstarch with 2 tablespoons of cold milk and stir until completely smooth. Set aside.

cornstarch slurry in bowl

In a medium saucepan over medium-high heat, cook the remaining 2¼ cups milk, the cream, and corn syrup, whisking occasionally to prevent scorching, until it comes to a rolling boil.

cream, milk, and corn syrup boiling in pan

Whisk the milk powder and sugar mixture into the pot.

adding the milk powder and sugar mixture to cream and milk mixture

Reduce the heat to a low simmer, and continue cooking for 2 minutes, whisking frequently to prevent scorching. Add the cornstarch slurry and continue cooking and whisking for 1 minute more.

simmering milk and cream mixture

Pour about one-third of the hot milk mixture into the melted chocolate; whisk until completely smooth. Gradually pour in the remaining milk mixture, stopping to whisk until smooth as you go, until fully incorporated (adding the milk mixture slowly prevents flecks of unmixed chocolate in the ice cream, which turn grainy when frozen).

gradually adding milk and cream mixture to chocolate mixture

Fill a large bowl with crushed ice and a bit of cold water, a few inches deep. Next, place the warm chocolate ice cream base into the ice bath, stirring occasionally until it reaches a cool room temperature, 15 to 20 minutes. (These ice baths can be a little wobbly; be sure your bowl is stable. It’s fine to use less ice and water if necessary.)

cooling chocolate ice cream mixture in ice bath

Remove the chocolate ice cream base from the ice bath, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. (The colder the mixture is when you churn it, the better.)

Pour the ice cream mixture into the bowl of an ice cream machine and churn according to the manufacturer’s instructions. The ice cream is ready when it reaches a soft-serve consistency and holds its shape; it should take 20 to 30 minutes, depending on the machine.

churning chocolate ice cream in ice cream machine

Immediately transfer the ice cream to a container with an airtight lid. Press plastic wrap on the surface of the ice cream to prevent ice crystals from forming, cover, and freeze until it hardens completely, 6 to 12 hours.

chocolate ice cream in container ready to freeze

Scoop and serve.

Note: The original recipe in the cookbook calls for 4 oz of bittersweet chocolate. I found it a bit too rich, so I decreased it by half.

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Chocolate Ice Cream

This homemade chocolate ice cream tastes like a milk chocolate bar in cool, creamy form.

Ingredients

  • 2 ounces milk chocolate, chopped (see note)
  • 2 ounces bittersweet chocolate, chopped (see note)
  • 3 tablespoons unsweetened natural cocoa powder, such as Hershey’s
  • ¼ teaspoon salt
  • 3 tablespoons milk powder (dry milk)
  • ¾ cup sugar
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2¼ cups + 2 tablespoons whole milk, divided
  • ¾ cup heavy cream
  • ¼ cup corn syrup

Instructions

  1. Melt the Chocolate: In a medium bowl (large enough to hold the entire ice cream mixture), combine the milk chocolate and bittersweet chocolate. Melt the chocolate in the microwave in 20-second intervals, stirring in between, until about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir until the chocolate is melted and the mixture is smooth.) Add the cocoa powder and salt and stir until completely smooth.
  2. In a small bowl, stir together the milk powder and sugar. Set aside.
  3. In another small bowl, combine the cornstarch with 2 tablespoons of cold milk and stir until completely smooth. Set aside.
  4. In a medium saucepan over medium-high heat, cook the remaining 2¼ cups milk, the cream, and corn syrup, whisking occasionally to prevent scorching, until it comes to a rolling boil.
  5. Whisk the milk powder and sugar mixture into the pot, reduce the heat to a low simmer, and continue cooking for 2 minutes, whisking frequently to prevent scorching. Add the cornstarch mixture and continue cooking and whisking for 1 minute more.
  6. Pour about one-third of the hot milk mixture into the melted chocolate; whisk until completely smooth. Gradually pour in the remaining milk mixture, stopping to whisk until smooth as you go, until fully incorporated (adding the milk mixture slowly prevents flecks of unmixed chocolate in the ice cream, which turn grainy when frozen).
  7. Fill a large bowl with crushed ice and a bit of cold water, a few inches deep. Next, place the warm chocolate ice cream base into the ice bath, stirring occasionally until it reaches a cool room temperature, 15 to 20 minutes. (These ice baths can be a little wobbly; be sure your bowl is stable. It’s fine to use less ice and water if necessary.)
  8. Remove the chocolate ice cream base from the ice bath, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. (The colder the mixture is when you churn it, the better.)
  9. Pour the ice cream mixture into the bowl of an ice cream machine and churn according to the manufacturer’s instructions. The ice cream is ready when it reaches a soft-serve consistency and holds its shape; it should take 20 to 30 minutes, depending on the machine.
  10. Immediately transfer the ice cream to a container with an airtight lid. Press plastic wrap on the surface of the ice cream to prevent ice crystals from forming, cover, and freeze until it hardens completely, 6 to 12 hours. Scoop and serve.
  11. Note: Be sure to use good quality chocolate, such as Ghirardelli, Guittard, or Lindt, and avoid chocolate chips. For a deeper chocolate flavor, replace the milk chocolate with more bittersweet chocolate.

Nutrition Information

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  • Per serving (8 servings)
  • Calories: 320
  • Fat: 16 g
  • Saturated fat: 10 g
  • Carbohydrates: 43 g
  • Sugar: 40 g
  • Fiber: 1 g
  • Protein: 5 g
  • Sodium: 137 mg
  • Cholesterol: 42 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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