Simple Chocolate Ice Cream
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
37
Spice
53
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 large
Egg1 cup
Cocoa Powder1.5 cups
Milk12 fluid ounce
Evaporated Milk (can)1 cup
White Sugar1 tsp
Vanilla Extract1
IceDirections:
1
Fill sink with several inches of ice water
2
Beat eggs and cocoa powder in a bowl until well-blended and smooth
3
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
4
The custard should be thick enough to coat the back of a spoon
5
Remove saucepan from heat and immediately transfer to sink to halt cooking
6
Continue to stir custard until cooled; stir in vanilla extract
7
Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C)
8
Freeze according to manufacturer's directions until softly frozen
9
Transfer ice cream to a lidded container; cover surface with plastic wrap and seal
10
For best results, ice cream should ripen in the freezer at least 2 hours to overnight