You may be thinking by now that chocolate ice cream is just plain old boring but just you wait. Rich and delicious this recipe is totally worth pulling out the ice cream maker for. While it is still hotter than can be back here in Virginia we have been drinking up the last few weeks of warm weather. My vegetable garden is churning out pumpkins, tomatoes, herbs and more. But most importantly it is still ice cream season. Flip flops are still the order of the day.
Because this food blog prides itself on being for foodies you have two cone recipes. One gluten free and one with wheat flour. Otherwise called ice cream in two acts. Cone recipes are already in the recipe box.
Chocolate Ice Cream
1 cup heavy cream
2/3 cup whole or 2% milk
¼ cup sugar
3 ounces melted unsweetened or bittersweet chocolate, cut in chunks
3 Tbsp cocoa powder
3 Tbsp Kahlua
Follow the instructions for your ice cream maker, making sure that you place the bowl in the freezer long enough so it is ready to use. This is generally 24 hours.
Put ½ cup cream and the cocoa powder in a medium saucepan over medium heat, whisking to incorporate the cocoa. Heat just to a boil, then remove from heat and stir in the chocolate chunks, stirring until melted. Set aside to cool to lukewarm.
In another container, combine milk and sugar, stirring to dissolve the sugar. Stir into the warm cream mixture, then stir in the rest of the cream and the Kahlua. Place in refrigerator to chill thoroughly.
Once chilled (30-60 minutes), select the container that you plan to store the ice cream in, and place it in the freezer. At the same time, remove the ice cream maker bowl from the freezer and attach it to the ice cream machine. Pour in the ice cream mixture and start the machine. The length of time it takes to freeze the ice cream will depend on the machine you use. When the ice cream is the consistency of soft serve ice cream, stop the machine and spoon the ice cream into the container you have placed in the freezer. Your ice cream will be ready to serve after 2 to 3 hours in the freezer.
If you don’t have an ice cream maker, you can make your ice cream in a container in the freezer. Make sure the mixture is thoroughly chilled, then place the bowl in the freezer and stir or whisk the ice cream once per hour as it freezes. You can use either a large spoon or a hand held electric mixer. After three to four hours your ice cream will be finished and ready to serve.
Note: The alcohol in the Kahlua helps to keep the ice cream from forming ice crystals, but it is entirely optional.
Ice Cream Cone Recipes are already in the Recipe Box.