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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