Double Chocolate Ice Cream | Ultra Rich Chocolate flavor from cocoa powder and dark chocolate

It is National Ice Cream Day and I say that deserves a scoop of your favorite flavor.  Even better a scoop of homemade ice cream… or two… and maybe a waffle cone, if you are in to that sort of thing. {We are.}  When I saw this recipe it occurred to me that of all the ice creams I have made over the years I had yet to make chocolate.  I mean seriously? How can this be??? I’ve made just about every fruit flavor under the sun, we love a good classic or brown butter vanilla – even cinnamon, and we’ve gone as far to make some Jeni’s recipes and a pumpkin pie with amaretto concoction of our own.  No chocolate.

Double Chocolate Ice Cream | Ultra Rich Chocolate flavor from cocoa powder and dark chocolate

Well needless to say – this one is CHOCOLATE.  The combo of cocoa powder and melting dark chocolate takes the chocolate flavor to the next level.  Plus the cocoa powder level gives it a frozen hot chocolate vibe.  Good stuff.  Some great pairings for this deeply, ultra-rich chocolate ice cream would be spices: cinnamon & chipotle; fresh chiles; go rocky road with nuts & marshmallows; make the ultimate mocha affogato by adding some espresso on top; or just wash it down with a lovely glass of red wine – really!

Double Chocolate Ice Cream | Ultra Rich Chocolate flavor from cocoa powder and dark chocolate

Also if you want to tone down the level of chocolate cut the cocoa powder back to a 1/4 cup.  If you have a favorite flavored chocolate – Go for it!  Lindt Intense Orange would make this an amazing scoop!!!

DOUBLE CHOCOLATE ICE CREAM

  • 1 1/3 cups sugar
  • 1/3 cup unsweetened cocoa
  • 2 1/2 cups 2% reduced-fat milk, divided
  • 3 large egg yolks
  • 1/3 cup heavy whipping cream
  • 2 1/2 ounces bittersweet chocolate, chopped
    {I used 2.6 ounces of 72% Dark Chocolate}

Double Chocolate Ice Cream | Ultra Rich Chocolate flavor from cocoa powder and dark chocolate

DIRECTIONS: Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Add 1/2 cup milk and egg yolks, stirring well. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.

Place cream in a medium microwave-safe bowl; microwave at HIGH 1 1/2 minutes or until cream boils. Add chocolate to cream; stir until smooth. Add cream mixture to pan; stir until smooth. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Double Chocolate Ice Cream | Ultra Rich Chocolate flavor from cocoa powder and dark chocolate

Off the pages of Cooking Light: A New Way to Cook Light – cool down with this super chocolaty treat!!  

Chocolate makes the world a better place,

ApronClad

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