Sunday, March 6, 2011

Homemade Chocolate Ice Cream

I encourage you to get an electric icecream maker.  I recieved one for Christmas from my inlaws- LOVE it (and them too)!  My 3 year old son has the best time helping us make ice cream and watching the motor go around.  By making your own ice cream you can control what ingredients go into the dessert you love to eat. 

Tonight we made homemade chocolate ice cream that was fabulous!  I am sitting here fighting the urge to get another bowl!  We have decided to make our own ice cream for a few reasons.  I am nursing and my little Emma is bothered by milk protein, unless it is from raw milk.  So we make ice cream using organic coconut milk (there is cococut milk ice cream at the store- it is amazing, but costs an arm and a leg!), organic whipping cream (its all fat, so no protein there), or organic raw milk.  Tonight we made it from coconut milk & whipping cream.  Here is the recipe:

3 cups heavy whipping cream
1/3 cup, 2 Tablespoon unsweetened cocoa powder
1 1/2 teaspoons pure vanilla extract
2 ounces milk chocolate chips
4 egg yolks
1/2 cup sugar (or xylitol)
1/2 cup coconut milk

In a small saucepan gradually whisk together 2 cups of the whipping cream and the cocoa powder until smooth.  Place over medium-high heat and bring the mixture to scalding point(begins to foam up). Remove from heat. Add the chopped chocolate and stir until the chocolate has completely melted and is smooth.
Meanwhile in a bowl beat the egg yolks and sugar until light and fluffy (about two minutes) with a whisk. Gradually pour the scalding whipping cream mixture into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.

Return to pan, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla. Pour into ice cream maker cylinder. Add 1 cup of heavy whipping cream and coconut milk to mixture.  Place cylinder in a large bowl with a icewater bath.  This will help cool the mixture down quickly (for about 10 minutes).  Put it in ice cream maker for 30 minutes, add ice and rock salt ( you can find rock salt at Meijer for sure, have yet to find it at Kroger) on the exterior of cylinder according to maker's directions.  Serve it soft serve style or freeze it to eat later!  ENJOY!

Adapted from the recipe on

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