As promised I made up a wonderful base for homemade churned chocolate ice cream last week. Then I ate it all…well…with a lot of help. My toddler tasted the chocolate base both before and after churning and determined that both were ‘nummy’! So without dragging it out, a wonderful recipe to add to your chocolate ice cream portfolio!
We use Thick Gel in this custard style recipe, so there are no eggs at all and it doesn’t require tempering, just a nice slow heat. The Thick Gel helps to create an ice cream with a really fine crystal and smooth mouth feel and fights off over icing in the freezer as the Thick Gel doesn’t want to let go of the water!
Here you go. Give it a try and tell us what you like with your ice cream! Tomorrow I’ll share the vanilla base…but one good thing at a time.
Homemade Chocolate Ice Cream – With Thick Gel
3/4 cup sugar
3 Tablespoons Thick Gel
1/4 teaspoon salt
2 Tablespoons cocoa powder
1 cup milk
2 ounces semisweet chocolate, chopped
2 cups half and half
1 teaspoon vanilla
In a medium saucepan combine sugar, Thick Gel and salt and mix until well combined. Add milk and stir until smooth. Heat on medium heat, stirring frequently, until thickened. Do not boil. Remove from heat and add chocolate pieces. Stir until completely melted. Add half and half and vanilla. Strain mixture if necessary (it usually isn’t but if you get any scorching or if the sides of your pan are really steep you can get a few little lumps). Remove to a container with a lid and leave in the refrigerator for at least 4 hours. Over night is even better.
Use base according to the manufacturer’s instructions on your churn. I have a one quart churn and this filled it perfectly. Churn until thick and creamy, then remove to freezer to freeze hard. Eat with a big spoon, or serve with Hot Fudge Topping.