Happy National Ice Cream Month! I am always in the mood for ice cream, but nothing quenches the July heat like homemade ice cream. With a few simple ingredients on hand and a small investment in a countertop freezer, ice cream can be made in minutes whenever the mood strikes! This chocolate ice cream screams classic and goes together in a cinch.
Watch how to make this chocolate ice cream:
Caution: My ice cream uses raw eggs as many old and classic recipes do. If you are worried about raw eggs, you may use a pasteurized egg product sold in cartons. For pasteurized eggs, ¼ cup is approximately one large egg.
An ice cream freezer doesn’t have to be a huge investment. If you already have a KitchenAid mixer, the ice cream attachment is a great choice. As a less expensive option, a Cuisinart countertop model is easy on the wallet and produces great ice cream.
Chocolate Ice Cream
- 2 ½ cups milk
- 2 ½ cups heavy cream
- 1 cup white granulated sugar
- ¾ cup Dutch process cocoa
- 4 oz melted semi-sweet chocolate (optional)
- 2 large eggs
- 1 tsp vanilla extract
- Whisk the eggs with the sugar until light and fluffy (an electric mixer quickens the process). Add milk and cream. Incorporate and add cocoa and vanilla. Mix to dissolve all cocoa. If you wish to add melted chocolate, add it now. This will change the consistency of the ice cream. The melted chocolate will harden into tiny bits giving a grainier result.
- Chill mixture for 2-4 hours. This will ensure a better freeze. Follow the manufacturer’s instructions for your ice cream freezer. My KitchenAid attachment takes 20-30 minutes. Once frozen, promptly place in a freezer container and put in the freezer for 2-4 hours for hard-style ice cream. Or enjoy as soft serve right away.
- This recipe is designed for a two-quart freezer.