Vanilla and chocolate are the most popular ice cream flavors in the United States. Rich, creamy, smooth, irresistible! If you love chocolate, you may want to try Chili Chocolate Chip ice cream as well.
Yields: 1 1/2 quarts, 6-8 servings
8 egg yolks (or 4 large eggs)*
⅓ cup light corn syrup**
¾ cup sugar
⅓ cup cocoa powder ***
1 cup whole milk
Pinch kosher salt
2 cups whipping cream
1 tablespoon vanilla extract
Chocolate syrup, optional
Beat egg yolks and corn syrup until light and lemon colored; set aside.
Whisk sugar and cocoa together; add milk and pinch of salt and pour in heavy bottom saucepan. Place pan over medium heat; stir until sugar is dissolved and milk becomes steamy (almost to a boil, about 4-6 minutes). Remove from heat. While stirring egg yolks, pour a thin stream of hot milk into eggs to temper (about ½ cup hot mixture). Gradually whisk tempered eggs back into the pan with remaining milk. Return pan to medium heat and continue to stir and cook an additional 3-5 minutes or until mixture coats the back of a spoon (rub finger across the back of the spoon and a trail will remain; reaches 170 degrees temperature). Do not let the custard boil. Remove from heat.
Add cream and vanilla, pour into a large bowl or other container to cool completely (4-24 hours).
Place in ice cream freezer and freeze according to manufacturer’s directions. When frozen, scoop into a well chilled container and place in freezer 2 hours to cure (if you can wait that long - if you can’t wait, serve as soft serve ice cream).
If preferred, when ice cream is frozen, swirl in optional chocolate syrup.
* Why Egg Yolks? Egg yolks help create a smoother, creamier, richer ice cream texture with less ice crystals. Whole eggs may be substituted. Eggs may be entirely left out of recipe. Simply combine milk and sugar, stir until sugar is dissolved. Add corn syrup, cream and pinch of salt. Continue will recipe above or variations below.
** Why Corn Syrup? Corn syrup adds to the creamy texture and helps prevent ice crystals from forming. Also creates a softer frozen ice cream. Corn syrup may be replaced with ⅓-cup sugar. Add the sugar with the rest of the sugar in the recipe.
*** I prefer Dutch processed cocoa for a more robust, true chocolate flavor.
Freezing the ice cream quickly will help prevent ice crystals and create a smoother creamier texture. Have all ingredients very cold before freezing.
TIP - To hasten the freezing, place approximately 1-cup liquid custard in a small bowl and freeze while the remainder of the custard is chilling. When ready to freeze, remove the 1-cup frozen custard and stir into chilled custard (stir and smash to break up the frozen mixture into the larger bowl). Place in ice cream freezer and freeze according to manufacturer's directions.