This homemade chocolate ice cream is luscious and delectable. It is rich in flavor and extremely creamy. You will not find a single ice crystal in it.
We used to make this chocolate ice cream at our restaurant ArepaTX in Dallas in the form of pops. You can make them like that or simply inside a container to later scoop. That is how we are making it this time.
The most important thing about making this homemade chocolate ice cream is that you have patience. Be patient when tempering your eggs and be patient when thickening the cream. Tempering eggs simply means you slowly increase the heat of the egg yolks so that they don’t scramble when you add them to the hot cream. This is accomplished by slowly adding hot cream to the egg yolks and whisking as you do so. If you hurry this process you will ruin your cream.
Once the cream is thickened you are golden. You are essentially creating a thick custard or pudding which you will then freeze. I promise you this is worth all of the work (which isn’t really that much to be honest).
This is how to make homemade chocolate ice cream without a machine –
2 cups heavy cream + 1/8th cup for the chocolate
6 oz. dark chocolate (preferably 86%) — broken into pieces
1 teaspoon vanilla extract
pinch of salt
3/4 cup sweetened, condensed milk*
Place the cream in a pot – preferably a heavy one – and start heating it.
Place the pieces of chocolate in a microwave safe container. Add the 1/8th cup of cream and microwave for 30 seconds. Remove it and stir. If the chocolate is not mostly melted, repeat for another 30 seconds. However, it is ok to have some pieces of chocolate left as we will stir it with the cream for quite a bit. If you do not have a microwave, go ahead and do this in a double boiler.
Once you see tiny bubbles starting to form on the sides of the cream remove the pot from the heat. Fill a ladle with the hot cream and start slowly drizzling it onto the egg yolks, whilst whisking. Whisk constantly and as you slowly add the cream. Take your time. Repeat with a second ladle. You are tempering the egg yolks so that they do not scramble when you start cooking them.
Return the pot with the cream to the stove. Turn the heat on to medium. Slowly start adding the tempered yolks into the cream. Mix constantly. Add the vanilla, salt and melted chocolate. Mix well. Add the condensed milk or sweetener and continue to mix.
Stir the cream for a good 20 to 30 minutes until it is smooth and thick. Control your heat. Do not let it get too hot. Remove the pot from the heat when your mixture is smooth and thick.
If you are making pops, fill the molds as per instructions. Otherwise, fill a mold with your cream. Let it cool, cover it and freeze it overnight.
Remove the ice cream from the freezer and allow it to sit for a few minutes to soften. Serve and enjoy!
*if you want to keep this sugar free add allulose instead of condensed milk. Make sure the cream is sweet because it will lose some of the sweetness when it freezes.