Double Chocolate Ice Cream
by In Katrina's Kitchen
My most creamy French-style custard Chocolate Ice Cream is probably the best ice cream I’ve ever made—and today I’m sharing the recipe!
I am proud to live in Ohio, which is the ice cream capital of the United States! The state is 5th in hard ice cream production and 11th nationally in milk production, too. The milk you use to make this ice cream may well be from an Ohio dairy farm! About 9 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream.
Add a scoop of ice cream to donuts to make the ultimate ice cream sandwich! When I saw glazed donuts in my kitchen, I just knew that we would be making Donut Ice Cream Sandwiches. So, my kids and I gathered up all our favorite toppings, the homemade chocolate ice cream, and a few scoops of vanilla we had in the freezer and got to work.
Can’t get enough ice cream? Try my homemade New York-style No-Churn Cheesecake Ice Cream, too. Swirl in cherries and blueberries for a red, white and blue dessert to bring to summer cookouts!
- 12 hours 30 minutes
- 1 quart
Double Chocolate Ice Cream
2 cups heavy cream, divided
3 tablespoons Dutch-process cocoa powder
5 ounces semi-sweet chocolate, finely chopped
1 cup whole milk
3/4 cup sugar
Pinch of salt
5 large egg yolks
1/2 teaspoon vanilla extract
- In a medium saucepan, combine 1 cup of the cream with cocoa powder over medium-high heat. Whisk to dissolve cocoa and bring the mixture to a boil.
- Reduce heat to medium-low and simmer for about 1 minute, whisking constantly. Remove from heat and add the chopped semi-sweet chocolate, stirring until smooth.
- Stir in the remaining 1 cup cream. Transfer mixture to a mixing bowl and set a large fine mesh strainer over the top. Set aside.
- Using the same saucepan combine milk, sugar, and salt over medium-high heat.
- In a separate bowl whisk together the egg yolks. When the milk mixture is warm slowly pour it into the egg yolks, whisking constantly. (Not too fast or you’ll scramble the eggs). Then, pour the egg-milk mixture back into the saucepan.
- Stir the mixture continually over medium heat, scraping the bottom as you go to avoid a bottom film, until it thickens into a custard and coats the spoon/spatula. If you have an instant-read thermometer, it should read 170-175°F.
- Pour custard through the strainer into the chocolate mixture that you had set aside. Add vanilla extract and stir until smooth and creamy.
- Cover with plastic wrap and refrigerate overnight.
- Using a 1 1/2 quart ice cream maker, churn using manufacturer’s instructions.
- Freeze at least 4 hours or until desired firmness. Store in an airtight container in the freezer.
To make donut ice cream sandwiches:
- Carefully slice 12 glazed donuts horizontally in half using a serrated knife.
- Scoop ice cream onto parchment paper or wax paper squares. Flatten scoops with your hand using a second piece of parchment or wax paper.
- Position ice cream discs onto sliced donuts. Roll in sprinkles, chocolate chips, or candy as desired. Place donuts in the freezer if not using immediately.