Traditional Chocolate Ice Cream
Traditional Chocolate Ice Cream
Ingredients
- 2 cups heavy cream, preferably grass-fed
- 1/2 cup pure cacao powder
- 4 egg yolks, from pasture-raised eggs
- 1/2 cup raw honey
- 1/4 teaspoon salt
Instructions
- 1
In a medium saucepan, combine the heavy cream, pure cacao powder, and salt. Whisk until the cacao is fully incorporated and there are no lumps. Heat the mixture over medium-low heat, stirring occasionally, until it just begins to simmer around the edges, but do not let it boil. This should take about 5-7 minutes.
⏱️ 7 min
- 2
While the cream mixture is heating, separate the egg yolks into a medium-sized heatproof bowl. Whisk the egg yolks lightly until they are smooth.
⏱️ 3 min
- 3
Once the cream mixture is hot, slowly temper the egg yolks by gradually pouring about 1/2 cup of the hot cream mixture into the whisked egg yolks, whisking constantly to prevent the eggs from scrambling. Then, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream, whisking continuously.
⏱️ 5 min
- 4
Continue to cook the custard over medium-low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of the spatula. This typically takes another 3-5 minutes. Do not let the mixture boil.
⏱️ 5 min
- 5
Remove the saucepan from the heat. Pour the chocolate custard through a fine-mesh sieve into a clean bowl to remove any potential lumps or cooked egg bits, ensuring a silky smooth ice cream base.
⏱️ 2 min
- 6
Add the raw honey to the strained custard and stir with a spatula until completely dissolved and combined.
⏱️ 2 min
- 7
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, until thoroughly chilled.
⏱️ 180 min
- 8
Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This usually takes about 20-30 minutes.
⏱️ 30 min
- 9
For a firmer ice cream, transfer the churned ice cream to an airtight container and freeze for an additional 2-4 hours.
- 10
Scoop and serve your homemade chocolate ice cream. Optionally, garnish with chocolate sauce or fresh raspberries.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Traditional Chocolate Ice Cream
- 2 cups heavy cream, preferably grass-fed
- 1/2 cup pure cacao powder
- 4 egg yolks, from pasture-raised eggs
- 1/2 cup raw honey
- 1/4 teaspoon salt
Instructions
- 1
In a medium saucepan, combine the heavy cream, pure cacao powder, and salt. Whisk until the cacao is fully incorporated and there are no lumps. Heat the mixture over medium-low heat, stirring occasionally, until it just begins to simmer around the edges, but do not let it boil. This should take about 5-7 minutes.
⏱️ 7 min - 2
While the cream mixture is heating, separate the egg yolks into a medium-sized heatproof bowl. Whisk the egg yolks lightly until they are smooth.
⏱️ 3 min - 3
Once the cream mixture is hot, slowly temper the egg yolks by gradually pouring about 1/2 cup of the hot cream mixture into the whisked egg yolks, whisking constantly to prevent the eggs from scrambling. Then, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream, whisking continuously.
⏱️ 5 min - 4
Continue to cook the custard over medium-low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of the spatula. This typically takes another 3-5 minutes. Do not let the mixture boil.
⏱️ 5 min - 5
Remove the saucepan from the heat. Pour the chocolate custard through a fine-mesh sieve into a clean bowl to remove any potential lumps or cooked egg bits, ensuring a silky smooth ice cream base.
⏱️ 2 min - 6
Add the raw honey to the strained custard and stir with a spatula until completely dissolved and combined.
⏱️ 2 min - 7
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, until thoroughly chilled.
⏱️ 180 min - 8
Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This usually takes about 20-30 minutes.
⏱️ 30 min - 9
For a firmer ice cream, transfer the churned ice cream to an airtight container and freeze for an additional 2-4 hours.
- 10
Scoop and serve your homemade chocolate ice cream. Optionally, garnish with chocolate sauce or fresh raspberries.
⏱️ 1 min