Most ice cream is an ultra-processed food. This is a recipe for chocolate ice cream that is very thick and rich. If you are careful when selecting the cream and chocolate that you use there are no ultra-processed foods in this ice cream.
This recipe uses five egg yolks. The egg yolks make the ice cream very thick and rich. It also helps it retain its smooth texture after it is churned and is in the freezer.
You will need to have an ice cream maker to churn the ice cream. There are many different options available at various price points.
When the ice cream comes out of the ice cream maker, it will be very soft. It will be much better after a few hours in the freezer.
Equipment:
Spatula
Whisk
Fork
Strainer
Large bowl
Medium bowl
Measuring cups
Sauce Pot
Ice Cream Maker
Ingredients:
2 cups cream
1 cup milk
2/3 cup semi-sweet chocolate chips such as Enjoy Life
3 tablespoons Dutch process cocoa powder
1 teaspoon vanilla extract
5 egg yolks
3/4 cup sugar
Instructions:
Put one cup of milk in a sauce pot on medium heat. Add the cocoa powder and use whisk to mix in cocoa powder making sure there are no lumps. Let the mixture boil and then take off the heat.
Add the chocolate chips and stir them in so they melt. Add other cup of cream and stir it in.
Use the spatula to scrape all of this mixture into a large bowl and set aside.
Clean sauce pot.
Put egg yolks into a medium bowl. Use a fork to beat the egg yolks together. Set aside.
Put milk and sugar in the sauce pot, and cook on medium. Stir with spatula to make sure the sugar dissolves completely.
Slowly pour the milk from the pot into the bowl with the egg yolks. Use the whisk to stir the milk into the egg yolks until it is entirely incorporated.
Pour the egg yolk and milk mixture back into the stock pot. Cook on medium heat.
Use the spatula to constantly keep stirring as the egg mixture cooks over medium heat. When the mixture starts to thicken, turn off the heat.
Using a strainer, pour the egg mixture into the large bowl with the chocolate and cream. Add the vanilla to the mixture. Use the spatula to make sure everything is mixed together well.
Pour the mixture into your ice cream machine, and follow the directions on the machine to churn the ice cream.
Ingredient Notes:
Cream
Many brands of cream are UPF. Check the label to make sure that there are no thickeners in the cream that you are buying such as gelan gum or carageenan.
I found the brand Kalona Super Natural to be a good option for cream. It is generally available at Sprouts or Whole Foods.
Chocolate
Most brands of chocolate chips are UPF and use things like soy lecithin in their ingredients. The brand Enjoy Life sells chocolate chips that are not UPF. Either the mini chip size or the regular chocolate chip size will work fine.
Milk
Whole milk works best.
Cocoa Powder
I used Hershey’s Cocoa Special Dark. It is a Dutch processed cocoa powder. On the packaging of many types of cocoa powder it will say processed with alkali. That is the same thing as Dutch processed, and it is the traditional way that cocoa powder is made.
Make sure you use 100% cocoa powder. It should be unsweetened. This is not the same thing as hot cocoa mix, which is sweetened.
Vanilla Extract
Vanilla extract is not a UPF, but do not confuse it with vanilla essence, which is a UPF. Vanilla essense is a synthetic product.
Egg Yolks
For best results use larger eggs. You can use an egg separator, or the egg shells to separate the eggs. I find it works best to just use my fingers, being sure to wash hands before and after.
Put the unused egg whites in a container in the refrigerator to use later. You can use them to make egg bites, scrambled eggs, or merengue.
Sugar
For this recipe use plain granulated white sugar.