Homemade Chocolate Ice Cream
From the Cook’s Illustrated Cookbook
Recipe type: Dessert
Serves: 1 quart
  • 8 ounces bittersweet chocolate, coarsely chopped (I used semisweet the second time – it was still rich but a bit less rich, which some people might like. Cook’s Illustrated recommends using high-quality chocolate, which I also recommend. We used Scharffen Berger.)
  • 1½ cups whole milk
  • 1½ cups heavy cream
  • ¼ teaspoon salt (Jane addition, not part of original recipe)
  • ¾ cup sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  1. Place an 8 or 9 inch square metal pan in the freezer.
  2. Microwave chocolate at 50 percent power, stirring every minute, until melted completely. Set aside to cool.
  3. Place a fine-mesh strainer over a medium bowl set over a larger bowl of ice water.
  4. Combine milk, cream, salt, and ½ cup of the sugar in a medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove from heat. (Jane note: mine wasn’t steaming all that much, I just took it off when it hit 175 degrees)
  5. While cream mixture heats, whisk egg yolks and remaining ¼ cup sugar in bowl until smooth, about 30 seconds. Add melted chocolate and whisk until fully incorporated.
  6. Slowly whisk half of heated cream mixture into egg yolks mixture, ½ cup at a time. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 miutes. Immediately strain custard through fine-mesh strainer and let cool over bowl of ice water to room temperature, stirring occasionally. Stir in vanilla, then cover and refrigerate until custard registers 40 degrees, at least 3 hours or up to 24 hours.
  7. Transfer custard to ice cream machine and churn until mixture resembles thick soft serve ice cream, 25-30 minutes. Transfer to frozen pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour. Transfer to an airtight container, press firmly and freeze until firm, at least 2 hours. Can be frozen up to 2 days. (Jane note: is also delicious even before it’s totally frozen!)
Recipe by This Week for Dinner at https://thisweekfordinner.com/homemade-chocolate-ice-cream-and-a-note-about-the-freezing-process/