If my last post about recipe development with vanilla ice cream didn’t inspire you, I’m hoping that this chocolate one will! Yes, you guessed it. Today’s post is about the perfect chocolate ice cream base for recipe development.
The last few weeks have been pretty hectic. I attempted to take a pre-wedding vacation (a huge mistake – we spent the entire time doing wedding planning things), I moved halfway across the country and I got married. So yeah, you could say I could use a big bowl of ice cream. Or two.
Colin and I are big fans of all things ice cream and chocolate (in addition to all things sugar) so he was pretty excited about this one. The nice thing about this base is that everything goes with chocolate so your flavor variation options are endless.
- Want to add an extra flavor to the base? Swap the vanilla extract for a peppermint extract (or the extract of your choice!).
- Want to play with texture? Add in something crunchy like cookies, chewy like caramel or soft like marshmallows.
- Don’t forget about layers. Sure you can add things to the inside of the ice cream but don’t overlook a nice topping! Chocolate magic shell sauce is always a crowd pleaser, as are sprinkles.
I had some extra gluten-free chocolate toffee cookies lying around so I added them into my chocolate base. Gluten-free cookies don’t last as long as regular cookies but when added to the perfect chocolate ice cream base for recipe development, they are given a second life!
- 2 cups heavy cream
- 1 cup milk
- 4 egg yolks
- ¾ cup granulated sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Combine the heavy cream and milk in a saucepan over medium heat. In a medium bowl, whisk together the egg yolks, sugar and cocoa powder. When the cream mixture starts to simmer, temper into the egg mixture. Return to the stove over medium-low heat until it reaches 160 degrees. Whisk constantly - no one wants scrambled egg ice cream. Remove from heat and mix in vanilla extract and salt.
- Transfer custard to a large bowl and refrigerate until completely cool (8 hours or overnight). Churn according to manufacturer’s instructions. If you are mixing something into the ice cream, do so in the last few minutes of the churn.