I’ve really been enjoying ice cream making and thought I’d finish the month out with a classic: chocolate ice cream!

This was another fairly easy recipe once you get used to tempering the eggs. You just mix together the cocoa powder and half and half and once it’s thoroughly mixed you’ll add the rest of the half and half and whipping cream and heat. After mixing together the eggs and sugar then you’ll pour a little of the heated milk/cocoa mixture into the eggs and whisk, then you’ll pour it into the rest of the milk/cocoa mixture and heat it until it gets to 170-175. I used a sieve before pouring it into a container to cool and then let it sit overnight before churning.

I was a little worried because it was SUPER thick when we poured it into the ice cream maker but it churned ok. It firmed nicely and was really really good. My husband said this is the best chocolate ice cream we’ve made before so it will definitely make it into the rotation. My picture doesn’t really do it justice, but rest assured – it was 10/10!

Recipe Used: Alton Brown