CHOCOLATE ICE CREAM, SIMPLE

Ingredients:

2 oz. premium baking chocolate, chopped

¼ cup heavy whipping cream

2/3 cup cocoa powder

1 cup sugar (extra fine baking sugar, if you have it)

1 pinch salt

1 cup half and half

1 ¾ cups heavy whipping cream
2 tablespoons chocolate syrup, for marbling, optional*

Directions:

In a double boiler or heavy saucepan, melt the chocolate and ¼ cup whipping cream while stirring constantly.  Remove it from heat just before it is completely melted.  Continue stirring.  It will finish melting as you stir.  Set aside.

In a large bowl, sift together the cocoa powder and the sugar.  Add a pinch of salt.  Gradually add the sifted cocoa powder and sugar mixture to 1 cup half and half.  Mix with a whisk or hand mixer until the sugar is mostly dissolved.  Continue mixing and slowly add the heavy whipping cream and the melted chocolate.  Mix with the mixer on low about 5 minutes. Cover and Chill in the refrigerator for about 2 hours.  Pour into the ice cream freezer and “freeze” according to the manufacturer’s instructions (around 25 – 40 minutes).  Serve as soft serve right out of the machine, or spoon it into a freezer safe container and freeze for about 8 hours. If you would like a marbled creamier ice cream, add 2 tablespoons chocolate syrup and use a knife to swirl it in.  Then freeze it for 8 hours.  (note, the longer it freezes in the freezer, the harder it will get.)

Chocolate and Cream

Melted Chocolate

Sifting Chocolate

Sifted Chocolate and Sugar

Adding Chocolate and Sugar to Half and Half

Cocoa and Half and Half

All Mixed

Ready to chill

Just out of the Fridge

Churning

More Churning

Almost Done

All Done