Last year, I was a homestead mama on a mission! I decided that if I have all this gloriously thick, rich cream it deserved the best ice cream recipes to honor its true value. Vanilla ice cream was pretty easy to master, though there are some tricks to getting it perfect… but a really good chocolate ice cream recipe proved to be much more elusive. When I’m in recipe development mode, it is with an obsession to make it the best recipe possible. Passible isn’t good enough. If one person complains, I keep going till everyone is happy. It turns out we’re pretty picky about our chocolate ice cream and, suffice it to say, we ate a LOT of ice cream last summer!
One of my goals for a chocolate ice cream recipe (besides flavor and a creamy texture) was that I wouldn’t have to cook the custard. After all, I’ve got clean raw milk & super fresh eggs so if I can keep my ice cream as natural and pure as possible, dessert just turned into a guilt-free powerhouse of protein.
What Type of Chocolate Is Best?
I tried countless variations of homemade chocolate ice cream using cocoa powder and chocolate, singly or in combination. The texture with ice cream using only cocoa powder was too gritty and left a dry-ish feeling on the tongue. Chocolate alone was exceedingly rich… and riddled with tiny flecks of chocolate after it cooled when the milk & cream were mixed in. In combination, the cocoa powder and chocolate balanced each other out beautifully but it took even longer to find a method that allowed me to bypass the laborious process of tempering eggs and cooking the custard to fully melt the chocolate. Warming the chocolate and cream together works perfectly and the eggs can simply be whisked in when the mixture is cool enough not to cook them.
I used regular cocoa powder and my favorite 70% dark chocolate chips.
If you were to adjust the recipe for cacao or a lighter or darker chocolate you may find you need to increase or decrease the amount of sugar in the recipe. My Cuisinart ice cream maker prepares two quarts and this recipe comes up a little short on that so you can get away with a little more sugar for a two-quart load.