National Chocolate Ice Cream Day is a great day to eat America’s favorite flavor of ice cream. It’s a big for ice cream makers, and it’s part and parcel of the experience here at Kathey Jo’s Kitchen. We don’t need any additional incentive to eat it, nor will we entertain any argument against eating it. With the arrival of the summer weather, cooling off with ice cream is a natural, time-honored solution. How do you enjoy a day themed after a great dessert? Eat it, of course! How many times you should eat it is entirely up to you. Here at Kathey Jo’s Kitchen, the bare minimum will be three.
Easy No-Cook Chocolate Ice Cream Recipe
Ingredients
- 1 ½ cup whole milk
- 2 cups heavy cream
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp vanilla extract
Directions
- Whisk together milk, cocoa powder, and sugar to combine. The sugar and cocoa should close to completely dissolved.
- Stir in heavy cream and vanilla extract.
- Refrigerate the chocolate ice cream base for at least 30 minutes before putting it in your ice cream freezer, so it is completely cold. This will help it freeze faster, improving the texture, and allow the cocoa powder to become fully hydrated by the milk and cream.
- Give the ice cream base one gentle stir and freeze according to the directions of your freezer.
- Store your ice cream in an air-tight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream.
Dark Chocolate Ice Cream
Ingredients
- 3 cups whole milk
- 2 ounces (about 6 tablespoons) cocoa nibs
- ½ cup sugar
- 1 ounce (about ¼ cup) best quality cocoa powder, such as Valrhona or Pernigotti
- 6 egg yolks
- 8 ounces best quality dark chocolate, about 70% cocoa solids, such as Valrhona, Madecasse, Cacao Barry, or Callebaut
- 1 to 1 ½ teaspoons kosher salt, to taste
Directions
- In a heavy-bottomed saucepan, bring milk to a simmer over medium-high heat, stirring frequently. Stir in cocoa nibs, cover, and let steep for 2 hours.
- In a clean heavy-bottomed saucepan, whisk together sugar and cocoa powder until no large lumps of cocoa remain. Then whisk in egg yolks until thoroughly combined. Whisking in a different order will lead to a clumpy mess.
- Strain milk into yolk mixture, pressing on cocoa nibs to squeeze out all possible dairy, then whisk dairy to combine. Set pan over medium heat and cook, whisking frequently, until custard reaches 170°F on an instant-read thermometer. Custard should coat the back of a spoon and a finger swiped across it should leave a clean line.
- Add chocolate and stir until thoroughly melted. Strain into a container or bowl, add salt, and chill in refrigerator or ice bath until base cools to 40°F. Churn in ice cream maker according to manufacturer’s instructions, then serve right away as soft serve or transfer to an airtight container to harden in freezer for 3 to 4 hours before scooping.
