This Chocoholic Homemade Ice Cream will delight all of you chocolate lovers out there.
The flavor is bold. Its intensity will wow your senses. Plus its soooo creamy and dreamy. Here’s what goes in it:
- Egg yolks
- Heavy cream
- Whole milk
- Vanilla bean & extract
- Unsweetened cocoa powder
- Semisweet chocolate chips
That’s it! You won’t need an ice cream maker (but you can use one if you desire), or any special equipment or tools. Note this recipe doesn’t require sweetened condensed milk, which a lot of ice cream recipes do. By the way, they sound good to me as well (ones with sweetened condensed milk). I’ll make one of those next time around, for sure.
Easy to Make
My favorite characteristic of this decadent dessert, besides how it tastes, is how super simple it is to make. To get started, you whisk 6 egg yolks with sugar.
Then you add whole milk, cream, and a sliced vanilla bean, then slow cook it over low heat. Be sure to stir it constantly to avoid scorching and lumps.
Together, the vanilla bean seeds and extract, give the custard a wonderful flavor and richness.
As the last steps you mix in/melt chocolate chips and cocoa. I like to move the chilled custard from a bowl to a parchment-lined loaf pan. Then you stir it a couple times, just as it starts to freeze. I did these steps in the evening, then let it freeze overnight. The parchment made it easy to move the ice cream after the first servings to a sealable container.
Blue Ribbon Winner
Recipe credit goes to Jayson Aguilar. He won first place with it at the State Fair of Texas back in 2006. Dozens of people competed, but this creation stood out most to the judges. Intense flavor was one of the top judging criteria for the tasting panel of judges. One taste and you’ll know why this Chocoholic Homemade Ice Cream is a blue ribbon winner.
- Put the frozen ice cream in the fridge about 30 minutes before you serve it. This results in nice rounded scoops. Since this ice cream recipe is a no churn version, the custard freezes rock hard. If you want it softened faster, set it on the counter for 5-10 minutes or more, depending how solid it has frozen. I prefer the fridge thaw as it softens more uniformly.
- Serve with a berry dessert wine, or drizzle it over the ice cream, if desired, which is what the winner did when he presented it at the fair.
- I also think it would work well with Kahlua or a sprinkling of salted nuts on top, i.e. almonds, peanuts, pistachios, or your favorite.
- You could even mix in the nuts before it’s frozen or customize it with your favorite chocolate pairings. Peanut butter, pretzels, fresh berries are a few items that come to mind.
However you make it, I hope you enjoy it as much as I did.