Chocolate ice cream is the summer equivalent of hot cocoa - winter's cozy, old-fashioned home comfort. Our homemade chocolate ice cream is simple, light, and not too rich. It uses cocoa instead of dark chocolate for an old-fashioned cocoa taste. Try making it the old-fashioned way too...
We also threw in a few ounces of shaved dark chocolate for crunchy little chocolate bits.
Old Fashioned Cocoa Ice Cream
about 1 1/2 quarts
1/4 cup powdered unsweetened cocoa (I used Hershey's Special Dark)
1/2 cup sugar
1/4 teaspoon salt
4 cups half and half (or 2 cups cream and 2 cups whole milk)
2 egg yolks, lightly beaten
1 teaspoon vanilla
Whisk the cocoa, sugar, water and salt together in a 2-quart saucepan. Heat over medium heat until boiling then simmer for 2 minutes. Whisk in the half and half and heat just until bubbles appear around the edges. Pour a cup of the cream mixture into the egg yolks and whisk until tempered, then add back into the pan. Cook, stirring constantly, over low-medium heat until it reaches a temperature of 170ºF.
Chill overnight and then process in an ice cream maker.