| Level: | Intermediate |
| Total: | 8 hr 18 min |
| Prep: | 8 min |
| Inactive: | 8 hr |
| Cook: | 10 min |
| Yield: | 1 1/2 quarts |
| Level: | Intermediate |
| Total: | 8 hr 18 min |
| Prep: | 8 min |
| Inactive: | 8 hr |
| Cook: | 10 min |
| Yield: | 1 1/2 quarts |
Ingredients
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- 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces sugar
- 2 teaspoons pure vanilla extract
Instructions
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 237 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 4 g |
| Cholesterol | 148 mg |
| Sodium | 33 mg |
| Serving Size | 1 of 14 servings |
| Calories | 237 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 4 g |
| Cholesterol | 148 mg |
| Sodium | 33 mg |
Reviews
Ninja Creami, I’ve made this recipe twice so far for use in my ninja creami. My only alteration is to use the dark Coco because my husband prefers dark chocolate ice cream. Once I’ve added the vanilla I divide into 3 pint containers and I put it in the refrigerator for about four hours, and then pop the pints into the freezer for 24 hours. Spin twice. I made mine into a chocolate, brownie, caramel ice cream by putting 1 pint into a Tupperware container, sprinkling chopped up brownies over it, and drizzling with Torani caramel. Add a second layer of Ice cream using a second pint, and again layering with brownies and caramel. Place the last pint of ice cream on top. Cover the container and place in the freezer for 24 hours. It’s oh so good.
Really awesome! Perfect texture and just the right amount of chocolate and sweetness. I love how Alton uses weights in his recipes…one it makes things way more consistent especially with baking, and two, I’m a science nerd and chemist by profession 😉
shockingly good. I was mildly surprised to see no salt in the ingredients, so added a few grains. I will also try adding espresso powder next time. But what I’ve realized is that this recipe makes ordinary cocoa powder SING. The complexity you’d get with espresso is coaxed out of the cocoa. I will try subbing various extracts next time: mint, almond, hazelnut, etc.
AMAZING!!!!!!!!!! better than Blue Bell.
If You want to make 2 qts. Scale up the ingredients by 4/3. So:
1/2 cup plus 2 Tbls cocoa powder
4 cups Half & Half
1 & 1/3 cups of Heavy Cream
12 ounces of sugar
3 tsp of vanilla extract
10 egg yolks
1/2 cup plus 2 Tbls cocoa powder
4 cups Half & Half
1 & 1/3 cups of Heavy Cream
12 ounces of sugar
3 tsp of vanilla extract
10 egg yolks
So smooth and creamy! Excellent ice cream, my only complaint is that it only makes 1 1/2 quart. Would love to know the conversion for a full 2 quart recipe.
Made this with one tiny adjustment: I only had 2 and a half cups of half and half, so I made up the remaining half cup with heavy cream. The result was silky, chocolatey perfection with the consistency of soft serve!
This was the best Ice cream I’ve ever eaten!
This is sooooo rich…is ALMOST too much to eat! I said almost….so yummy!
Omg! The best and so easy. We chopped up Reese’s and added them in. Next we’re gong to try Rocky Road. Make this recipe. You won’t be disappointed.