Back to Chocolate Ice Cream
All Reviews for Chocolate Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Chocolate Ice Cream
Credit:
John Kernick
Recipe Summary
Yield: Makes 1 1/2 quarts
Ingredients
Ingredient Checklist
2 1/2 cups heavy cream
2 cups whole milk
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
4 ounces melted bittersweet chocolate
3 ounces melted milk chocolate
Gallery
Chocolate Ice Cream
Credit:
John Kernick
Recipe Summary
Yield: Makes 1 1/2 quarts
Gallery
Chocolate Ice Cream
Credit:
John Kernick
Chocolate Ice Cream
Credit:
John Kernick
Chocolate Ice Cream
Recipe Summary
Yield: Makes 1 1/2 quarts
Recipe Summary
Yield: Makes 1 1/2 quarts
Yield: Makes 1 1/2 quarts
Makes 1 1/2 quarts
Ingredients
Ingredients
- 2 1/2 cups heavy cream
- 2 cups whole milk
- 8 large egg yolks
- 3/4 cup sugar
- 1/4 teaspoon salt
- 4 ounces melted bittersweet chocolate
- 3 ounces melted milk chocolate
Directions
Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir bittersweet and milk chocolates into custard.
Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
Freeze custard in an ice cream maker according to manufacturer’s instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.
Reviews (6)
Add Rating & Review
20 Ratings
5 star values:
6
4 star values:
10
3 star values:
3
2 star values:
0
1 star values:
1
Reviews (6)
Add Rating & Review
20 Ratings
5 star values:
6
4 star values:
10
3 star values:
3
2 star values:
0
1 star values:
1
Add Rating & Review
20 Ratings
5 star values:
6
4 star values:
10
3 star values:
3
2 star values:
0
1 star values:
1
20 Ratings
5 star values:
6
4 star values:
10
3 star values:
3
2 star values:
0
1 star values:
1
20 Ratings
5 star values:
6
4 star values:
10
3 star values:
3
2 star values:
0
1 star values:
1
- 5 star values:
- 6
- 4 star values:
- 10
- 3 star values:
- 3
- 2 star values:
- 0
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
01/15/2015
I made the recipe, but I used one cup of half and half, and 3 cups of milk. It turns out much better, and works in the ice cream maker beautifully. However, all the recipes make too much for just one run of the ice cream maker. You need to run 2 churns. So, I went to Goodwill, and looked for an ice cream maker just like mine, for the extra bowl. I bought the entire unit for $7, and now have 2 units. It works great. You can also get extra bowls for the ice cream maker on Ebay for $20.
Martha Stewart Member
Rating: Unrated
07/19/2012
This sounds really good. In response to Ibuser's comment about adding the egg mixture, after tempering with the two ladels you're supposed to put the egg mixture back into the saucepan with the remaining milk and proceed as directed.
Martha Stewart Member
Rating: Unrated
07/19/2012
This recipe needs a little adjustment. If followed exactly you will only be using 2 of the 4-1/2 cups of cream mixture. I suspect you should be adding it one cup "at a time" until it is all encorporated. I would like it with just a bit more salt, to add that salty sweet texture, but that is what makes homemade ice cream fun. You get to change it up as often as you like.
Martha Stewart Member
Rating: Unrated
07/04/2011
Awesome and easy to make!!!
Martha Stewart Member
Rating: Unrated
01/15/2015
I made the recipe, but I used one cup of half and half, and 3 cups of milk. It turns out much better, and works in the ice cream maker beautifully. However, all the recipes make too much for just one run of the ice cream maker. You need to run 2 churns. So, I went to Goodwill, and looked for an ice cream maker just like mine, for the extra bowl. I bought the entire unit for $7, and now have 2 units. It works great. You can also get extra bowls for the ice cream maker on Ebay for $20.
Rating: Unrated
Rating: Unrated
07/19/2012
This sounds really good. In response to Ibuser's comment about adding the egg mixture, after tempering with the two ladels you're supposed to put the egg mixture back into the saucepan with the remaining milk and proceed as directed.
This recipe needs a little adjustment. If followed exactly you will only be using 2 of the 4-1/2 cups of cream mixture. I suspect you should be adding it one cup "at a time" until it is all encorporated. I would like it with just a bit more salt, to add that salty sweet texture, but that is what makes homemade ice cream fun. You get to change it up as often as you like.
Rating: Unrated
07/04/2011
Awesome and easy to make!!!
All Reviews for Chocolate Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
