Tag Archives: homemade ice cream

Kids in the Kitchen: Chocolate Ice Cream

Apparently, all of the kids wanted a chance to make  dessert. Matt chose chocolate ice cream as his dessert of choice. While we’ve made homemade ice cream in the past (this past summer, each of the kids made a different flavor), we haven’t done so specifically as part of the “Kids in the Kitchen” series. So – chocolate ice cream it was.

I don’t know why it took me years to get an ice cream maker. I suppose I just never saw the need for one – it was another appliance to take up space. But when I purchased my KitchenAid mixer last year, I received a rebate for a free ice cream maker. Of course, I took advantage – and I’ve loved it ever since! The ice cream maker attachment is simply a bowl that can be stored in your freezer, and a special paddle attachment. It mixes ice cream like a true champ – and with this recipe, you can have extremely creamy, chocolate-y ice cream that rivals the best store-bought brands. And it’s gluten-free (unlike my favorite Blue Bell Dutch Chocolate – why, oh why must wheat be in the strangest things?) What’s not to love?

Of course, Matt had to taste test every step of the way. Not that I blame him. With a bunch of creamy chocolate, who can resist? Our family devoured most of this ice cream last night, but I’m strongly considering sneaking into the freezer for a few more indulgent bites.

Chocolate Ice Cream, adapted from Alton Brown

1 1/2 oz unsweetened cocoa powder

1 c heavy cream

 2 c whole milk

1 c lite coconut milk (I had it leftover, so I thought I’d use it. You can substitute more whole milk if you’d like)

8 large, happy, free-range egg yolks

9 oz sugar

2 t vanilla extract

Place the cocoa powder and the cream into a medium saucepan and whisk. Add the  the milk and the coconut milk and whisk in. Bring to a simmer over medium heat, whisking occasionally, and remove from heat.

In a medium bowl whisk the egg yolks with the sugar. Temper the egg yolk mixture by adding a few ladles of the milk mixture in and whisking with each addition. Pour the tempered egg yolk mixture into the remaining milk mixture and whisk until combined. Place back over medium-low heat and whisk until the mixture thickens slightly and coats the back of a spoon (about 175 degrees F). Pour the mixture into a freezable container and allow to sit at room temperature for 30 minutes. Stir in vanilla extract, cover, and place in refrigerator for 4-8 hours.

Pour mixture into an ice cream maker and process according to manufacturer’s directions. Place in freezer for a few hours to allow the ice cream to firm up.

Makes 1 1/2 quarts.

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Filed under Desserts, Eggs, Gluten-Free