Description
Enjoy a creamy, chocolatey delight with this easy Chocolate Ice Cream recipe. Make it at home for a refreshing treat anytime you crave something sweet!
Ingredients
Scale
- 1½ cups heavy cream
- 1½ cups whole milk
- ½ cup granulated sugar
- 3 tablespoons cocoa powder
- 2 tablespoons light corn syrup
- 1/4 teaspoon fine sea salt
- 4 large egg yolks
- 1 tablespoon vanilla extract
- 4 oz dark chocolate, chopped
- ½ cup hot fudge sauce
Instructions
- In a medium saucepan, mix heavy cream, whole milk, sugar, cocoa powder, light corn syrup, and sea salt over medium heat until steaming but not boiling.
- In a separate bowl, whisk the egg yolks until smooth.
- Melt the chopped dark chocolate in a small bowl by adding hot milk from the saucepan and letting it sit to dissolve.
- Tempering the eggs: Slowly drizzle hot milk into the egg yolks while whisking, repeating with several spoonfuls to avoid scrambling. Pour this back into the saucepan and cook until the mixture thickens slightly but does not boil.
- Stir the melted chocolate and vanilla extract into the mixture, then strain it through a fine mesh sieve into a container.
- Refrigerate for at least 4 hours or overnight to cool.
- Churn the cooled mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer half of the ice cream mixture to a container, drizzle with fudge sauce, swirl it, then top with the remaining ice cream and more fudge. Freeze for 4 hours to firm up.
- Serve in a homemade waffle cone, if desired.
Notes
Using light corn syrup can enhance the texture of the ice cream, making it smoother.
Make sure to chill the mixture thoroughly before churning for the best results.
You can adjust the sweetness by slightly altering the amount of sugar.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg