Custard-style ice creams use egg yolks to create a creamy and rich ice cream with a texture that coats the palate. For a little something lighter, we omitted the eggs, and ended up with an ice cream that is delicious and refreshing (and with fewer calories).
And if you’ve never tried it before, sprinkle on a little bit of Fleur de Sel. It may sound weird adding salt to chocolate ice cream, but this type of salt (delicate flakes of sea salt) actually will intensify the flavor of the chocolate and make it taste even chocolatey!
Pour mixture into an ice cream maker and sit back and wait! If you like to make ice cream, it is worth it to buy a machine. There is no comparison in texture to the homemade versions that simple freeze the mixture after its been blended. That churning process is what creates ice crystals throughout the entire mixture and gives it volume and that perfect frosty texture. I bought my Cuisinart Ice Cream & Yogurt Maker for about $60, and it works great! You definitely don’t need to spend hundreds to get a good quality ice cream maker.
Chocolate Ice Cream
- 1 cup whole milk
- ½ cup sugar
- 8 oz dark or semisweet chocolate
- 2 cups heavy cream
- 1 tsp vanilla
- Heat the milk until hot, but not boiling.
- In a blender or food processor, finely chop the chocolate. Add the hot milk, and pulse until smooth. Pour into a large bowl and set aside to cool completely.
- Stir in the cream and vanilla, and chill in the fridge for 1 hour or until cool.
- Pour into ice cream maker and allow to churn until thick, about 15-25 minutes. Scoop into a container, seal and freeze until firm.