Cuisinart Chocolate Ice Cream
This Cuisinart Chocolate Ice Cream is a creamy, decadent dessert made from scratch using a few simple ingredients. With its smooth texture and rich chocolate flavor, it's perfect for satisfying your sweet tooth and can be customized with various mix-ins. Whether you’re enjoying it on a warm day or as a special treat, this homemade chocolate ice cream is sure to be a crowd-pleaser.
Equipment
- Cuisinart Ice Cream Maker – 1 unit
- Medium Saucepan: 1 unit
- Fine Mesh Strainer – 1 unit
- Whisk: 1 unit
- Mixing Bowls – 2 units
- Spatula: 1 unit
- Storage container (1 unit)
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Optional add-ins chocolate chips, crushed nuts, fudge swirls
Instructions
Prepare the Ice Cream Base:
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally until the mixture is warm (but not boiling).
Mix Cocoa Powder and Sugar:
- In a small bowl, whisk together the cocoa powder and sugar. Gradually add this dry mixture into the warm milk and cream, whisking until smooth and fully dissolved.
Temper the Egg Yolks:
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour about ½ cup of the warm milk mixture into the egg yolks while whisking constantly to temper them. This step prevents the eggs from cooking too quickly.
Make the Custard:
- Add the tempered egg yolk mixture back into the saucepan with the rest of the milk and cream mixture. Cook over medium-low heat, stirring continuously until the custard thickens enough to coat the back of a spoon (about 5–7 minutes). Do not allow the mixture to boil.
Add Vanilla Extract:
- Remove from heat and stir in the vanilla extract. Pour the mixture through a fine mesh strainer into a clean bowl to remove any bits of cooked egg. Let it cool to room temperature, then refrigerate for at least 2–4 hours or overnight.
Churn in the Cuisinart Ice Cream Maker:
- After the base has chilled, pour it into the pre-frozen bowl of your Cuisinart Ice Cream Maker. Churn according to the manufacturer's instructions for about 20–25 minutes or until the mixture reaches a soft-serve consistency.
Add Optional Mix-ins:
- If desired, fold in chocolate chips, crushed nuts, or any other mix-ins during the final few minutes of churning.
Freeze and Serve:
- Transfer the churned ice cream to an airtight container. Press plastic wrap onto the surface of the ice cream to prevent ice crystals, then freeze for 2–3 hours for a firmer consistency. Serve and enjoy!
Notes
- Chill the Base Thoroughly: For best results, make sure the ice cream base is thoroughly chilled before churning. This will ensure smooth, creamy ice cream.
- Add Mix-ins: To add chocolate chips, fudge swirls, or nuts, do so during the final 5 minutes of churning. This ensures they’re evenly distributed without sinking to the bottom.
- Non-Dairy Options: You can substitute whole milk and cream with non-dairy alternatives such as coconut milk and almond milk. The texture will vary slightly, but the flavor will still be rich and creamy.
- Storage Tips: Store homemade ice cream in an airtight container in the freezer. Let it sit at room temperature for a few minutes before scooping for the best texture.