Chocolate Ice Cream

In my experience, homemade ice cream beats store-bought ice cream every time. I started asking for an ice cream maker sometime in junior high or high school and finally got one when I was in graduate school (I use the KitchenAid mixer ice cream maker attachment). It was definitely worth the wait.

This recipe is more labor-intensive than a lot of ice cream recipes because you have to slowly cook the custard until it reaches 175 degrees F, which takes quite a while. I did not use Dutch-process cocoa powder and the recipe turned out just fine. Dutch-process cocoa powder has a higher pH and milder flavor than regular cocoa, and many recipes prefer to use Dutch-process, although I've never had a recipe ruined by using regular instead of Dutch-process or vice versa.

Chocolate Ice Cream
from The Joy of Cooking

2 c. whole milk
1/2 c. sugar
4 large egg yolks
1/4 c. sugar
1/3 c. Dutch-process cocoa powder
1 c. heavy cream
1 t. vanilla

1. Combine whole milk and sugar in a medium saucepan and bring to a simmer over medium-low heat, stirring occasionally to dissolve the sugar.

2. Combine large egg yolks and sugar in a medium bowl and whisk together. Whisk in cocoa powder.

3. Slowly pour about half of the hot milk mixture into the eggs, whisking constantly. Pour this mixture back into the suace pan and cook over low heat, stirring constantly, until the custard reaches 175 degrees F and coats the back of a wooden spoon. Do not allow the mixture to boil. Remove the mixture from heat and strain the custard through a fine sieve into a bowl.

4. Stir in heavy cream and vanilla. Refrigerate until cold. Pour into an ice cream maker and freeze as directed.