Real Chocolate Ice Cream

I found heavy cream, so what now? This time, a full-fat, no-cook chocolate. After a fair bit of surfing, I cobbled together the following recipe.

Charming Chocolate Ice Cream

• ~57 grams Hershey's Special Dark dutched cocoa powder (not an ad—I had it on hand)
• 2 cups heavy cream
• 2 cups half-and-half
• 1.25 cups granulated sugar
• 1 tsp vanilla extract

1. Add the half-and-half, sugar, and cocoa powder to a suitable bowl and whisk until the sugar is dissolved and the cocoa is incorporated
2. Add the heavy cream and vanilla and whisk to combine
3. Cover tightly with cling film and place the bowl in the fridge for 30-60 minutes to let the cocoa hydrate
4. Whisk again to make sure everything is combined and churn per manufacturer's directions

This time? Real, creamy ice cream! It was quite nice immediately out of the churn, with great mouth feel and plenty of chocolate flavor. However, the chocolate was a little harsh, somehow. Some might be tempted to blame the brand of cocoa, but I'm not sure that's it. The flavor was much better the next day, and with the higher fat content, this ice cream was scoopable at 0°F.

I'll substitute some or all of the half-and-half with whole milk next time to see the difference. I'll also add a splash more vanilla. All-in-all, I'm counting Charming Chocolate as a success.

🄼🅃🄻