There's nothing better than a scoop of ice cream on a hot Summer day. While I love the convenience of a store-bought pint, homemade ice cream, with its creamier consistency, is simply wonderful. Perhaps part of it is the anticipation of waiting for it to freeze.
When it comes to making ice cream, there are two methods: you can churn the milk, cream, sugar, and flavoring (American style), or you can start out using a custard base (French style). A custard-based ice cream is a little more work — use caution to ensure you don't curdle your eggs — and the end result has less ice crystallization and a silkier texture.
I'd made plenty of ice creams over the years, but never the classic chocolate ice cream. Coming into it, I had to choose between Dutch process or natural cocoa powder (Dutch tends to taste more like dark chocolate and natural more like the milk variety). For this go-round, I used quality Dutch process cocoa for a rich truffle-like flavor that you could even smell it once frozen.
Blend in any topping you enjoy — nuts, more chocolate, you name it — to be your own Ben (or Jerry). Read more to enjoy a scoop of classic chocolate ice cream.
5 large egg yolks Makes about one quart. Notes:
3/4 cup sugar
1/4 cup Dutch process cocoa or natural cocoa*
1 cup two-percent milk
1 3/4 cup heavy cream
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
5 large egg yolks
Makes about one quart.