Chocolate Ice Cream

This is our favorite chocolate ice cream. It is rich, smooth, chocolatey, and deeply satisfying.

Chocolate Ice Cream

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Servings: 4 cups

Ingredients Instructions Notes

Ingredients

  

Chocolate Flavor

• ½ cup + 1 tsp King Arthur Bensdorp Dutch Process Cocoa OR Hershey’s Special Dark (=51 g)
• 2 Tbsp Sugar (=30 g)
• 2 tsp Vanilla (=8.7 g)

Ice Cream Base Mix

• 1 cup Whole milk (=240 g)
• 2 Whole pasteurized eggs (Large eggs)
• 3/4 cup Sugar (=144 g)
• Dash Salt
• 2 cups Heavy whipping cream (=444 g, add later )

Instructions

 

Chocolate Flavor

1. Measure Chocolate Flavor ingredients

Ice Cream Base Mix

1. Put base mix ingredients except whipping cream into blender. Add Chocolate Flavor ingredients. Blend on High for 1 minute.
2. Add whipping cream. Blend on Medium setting for 30 seconds.
3. Freeze in ice cream machine.

Notes

We tried 11 kinds of chocolate powder. These are our impressions:

King Arthur Bensdorp Dutch-Process Cocoa: Best

Hershey’s Special Dark: Very Good

Rodelle Organic Baking Cocoa: Good

King Arthur Burgundy Cocoa: Good

Navitas Organic Cacao Powder: Grainy, bland, not very good

King Arthur Triple Cocoa Blend: Bitter coffee flavor, grainy

Guittard Cocoa Rouge Cocoa Powder: Grainy, OK

Hershey’s Cocoa: Icy, not very good

Trader Joes: Icy, chalky, not very good

King Arthur Double Dutch: OK, very dark, bitter

Valrhona Poudre De Cacao 100% Cacao: Not very good flavor