Chocolate Ice Cream

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Chocolate Ice Cream Recipe

∙500g (2c + 1T) heavy cream

∙250g (1c) whole milk

∙100g (1/2c) dark chocolate chips (70% cacao)

∙6 large egg yolks

∙80g (⅓c + 1T) sugar

∙30g (⅓c) cocoa powder (half regular, half dutch-processed)

∙0.25g (small pinch) salt

∙10g (2t) vanilla bean paste or

∙3g (¾t) vanilla extract

1. In a saucepan, heat cream and milk to 185–190°F. Remove from heat and stir in chocolate chips until fully melted.

2. In a bowl, combine egg yolks, sugar, cocoa powder, salt, and vanilla. Whisk until smooth.

3. Temper the yolk mixture with a few ladles of the hot chocolate mixture while whisking. Once half the dairy is added, pour in the rest while whisking.

4. Return everything to the saucepan and cook over medium-low heat, stirring constantly with a rubber spatula until it thickens and reaches 192–195°F.

5. Transfer the custard to a bowl to stop the cooking process. Chill uncovered in the fridge for 30 minutes.

6. Pour into Ninja Creami pints or silicone ice cube trays and freeze until solid, at least 24 hours.

General No-Creami Method (for Any Flavor)

1. After chilling the custard base, pour it into silicone-tipped ice cube trays. Freeze until completely solid (minimum 24 hours).

2. Once frozen, remove cubes and transfer to a high-powered blender or food processor.

3. Blend until smooth and creamy. Add a splash of cream or milk only if needed to help it blend.