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My review
Simple Chocolate Ice Cream
2
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
2 h 50 m servings 228Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Fill sink with several inches of ice water.
- Beat eggs and cocoa powder in a bowl until well-blended and smooth.
- 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.
- Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract.
- 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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Reviews
Read all reviews 4Most helpful
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Newest
5/4/2015
I'm giving it 4 stars because I think it needs a little cream--I used 1 cup milk and 1/2 cup cream. The instructions are very clear and it tastes just like Culvers! I love that it uses inexpensi...
2/2/2014
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
7/8/2018
I needed a stick blender to remove lumps of cocoa powder, other than that I followed the instructions exactly. The flavor was good, but nothing to brag about.