Simple Chocolate Ice Cream

Simple Chocolate Ice Cream

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    2 h 50 m
KittySkyfish
Recipe by  KittySkyfish

“This is a pantry-friendly recipe for custard-style chocolate ice cream. No heavy cream or corn starch is necessary and it's successful with 2% milk, yet the results are still creamy and smooth! A digital kitchen thermometer is highly recommended while cooking to ensure you've reached the proper cooking temperature.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Fill sink with several inches of ice water.
  2. Beat eggs and cocoa powder in a bowl until well-blended and smooth.
  3. Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon.
  4. Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract.
  5. Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.

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Review (1)

Rate This Recipe
dklatt
0

dklatt

I changed nothing. I mixed it with my kitchen aid ice cream mixer on low for 15 minutes turned out perfectly. Loved by all members of my family

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 228 cal
  • 11%
  • Fat
  • 7.4 g
  • 11%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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