chocolate ice cream

For an ice cream connoisseur, I am rather picky. I prefer vanilla over chocolate, I prefer my ice cream uncontaminated from additions like fruit or nuts, though an occasional swirl of caramel or dollop of fudge is acceptable. Loaded ice cream is not my first choice, I’d rather experience ice cream without the brownie bites or the moose track cups or the cookie chunks. I like to get down to the basics. A smooth, creamy concoction of one pure and flawless flavor is my favorite.

And that is where chocolate ice cream comes into the picture. Besides fitting the bill for being an anti-healthy meal before I go healthy, chocolate ice cream is one of my top five favorite ice cream flavors. To most this might seem ordinary and just plain boring, but to me it was shocking. Me? Chocolate? The two of us don’t really mix. I usually find chocolate too sweet or too bitter or too strong. It usually is over powering with a rich flavor and I end up only being able to take a bite before my mouth becomes overwhelmed.

But there is something delicate about chocolate ice cream. Something so innocent that even the addition of a flavored alcohol adulterates it. It is a spoonful of flawlessness. Literally. Most forget about the classic taste of chocolate as they try to scoop out the last Reece cup or search for the remaining cookie dough pieces. But with the additions of candy and bakery products you miss out on the pure taste of creamy chocolate. So grab a spoon and sit down with some chocolate ice cream, and let it convince you to add it to your top five.

Chocolate Ice Cream
Adapted from Alton Brown

Yield 1 1/2 quarts

1/2 cup unsweetened cocoa powder
2 1/2 cups half-and-half
1 1/2 cups heavy cream
8 large egg yolks
1 1/4 cups sugar
2 teaspoons vanilla extract

In a medium sauce pan over medium heat, whisk together cocoa powder and 1 cup of the half-and-half. Once combined, add the remaining half-and-half and the heavy cream. Bring cocoa mixture to a simmer, stirring frequently. Remove from heat.

In a medium bowl whisk egg yolks until they lighten in color. Slowly add the sugar, whisking until combined. Temper the cocoa mixture into the eggs by slowly adding small amounts until about 1/2 of the cocoa mixture has been added. Pour in the remaining cocoa mixture and stir until combined. Pour back into the sauce pan and place over low heat. Cook mixture, stirring frequently, until it becomes thick and coats the back of a spoon. (It should reach 170°F to 175°F) Pour mixture into a container and let it sit at room temperature for 30 minutes. Add the vanilla extract and stir until combined. Place mixture into the refrigerator and chill it over night.

Pour into an ice cream maker and churn for 30 minutes or until thick and creamy. Serve as is for soft serve or put it in the freezer until more firm (3 to 4 hours).