It's the beginning of June, and I couldn't think of a better post to start off the month with, then this delicious recipe for Chocolate Ice Cream. This is a rich and decadent ice cream, that uses real dark chocolate as well as cocoa powder, and is so smooth and silky, that it simply slides down in your mouth.

click on the images for a bigger view

The ingredients are few and simple:
- 5 egg yolks
- 150 gr (3/4 cups) sugar
- 470 ml (2 cups) milk
- 360 ml (1 1/2 cup) cream
- 40 gr (1/3 cup) cocoa powder
- 150 gr (5 ounces) chocolate (i used dark chocolate with 70% cocoa solids)
- Pinch of salt
- Splosh of rum (optional)

You could use a mixture of dark and milk chocolate. This is really to your taste. Be creative! You can even put while chocolate chips into the finished custard in the end!

Sift your cocoa powder, to remove any lumps that love to hide in it.

In a saucepan put in the milk, cream, and cocoa powder, and stir until it's combined (may take a minute). Cook on medium heat until small bubbles form on the sides. Don't let it come to a boil.

While the milk and cream mixture is heating, combine the sugar, pinch of salt, and eggs. and beat with an electric mixer until pale and creamy, for about 5 minutes.

Pour some of the milk and cream mixture into the eggs and sugar mixture and beat immediately to temper the eggs.

Pour the egg and sugar mixture back into the saucepan and cook on low heat for 5 minutes, or until the custard is cooked and you can run your finger on the back of a wooden spoon that has been dipped into it, and the lines stay separate. That's how you now that the mixture has thickened. 

Strain the finished custard, let it come to room temperature.

Optional: You can add a splosh of rum or rum extract and zest this up! It goes well with chocolate, and also alcohol never completely freezes which gives your ice cream a creamy texture throughout. 

Make sure to chill the inside of your ice cream maker over night as well. Everything needs to be cold to proceed.

Put the custard into your ice cream maker and freeze acording to your manufacturer's instructions (mine took 25 minutes). 

Tip if you don't have an Ice Cream maker: If you don't have an Ice Cream Maker don't be alarmed. You can make this without one (even though It won't taste quite the same). The trick is, once you pour the mixture into the airtight container in the end, take it out of the freezer every 30 minutes for the next 5-6 hours and give it a good stir. That way you'll get rid of the ice crystals that stop the ice cream from being creamy.

Enjoy this lovely and rich ice cream in the summer months. It's a great desert for dinners as well, and you can very the chocolate that goes inside to your liking.

Other Ice Cream Recipes on this Blog are: French Vanilla Ice Cream Recipe and Strawberry Ice Cream Recipe.

Thanks for stopping by and enjoy!
Let me know what you think of this in the comments below.
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