Ingredients
Equipment
Method
- In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, instant espresso powder, and salt. This ensures there are no lumps of cocoa powder, creating a smooth chocolate base.¾ cup granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon instant espresso powder, ½ teaspoon salt
- Gradually whisk in the heavy cream and whole milk into the dry ingredients until thoroughly combined and smooth.2 cups heavy cream, 1 cup whole milk
- Place the saucepan over medium heat. Stir constantly, bringing the mixture just to a simmer. Do not boil. You’ll notice small bubbles forming around the edges of the pan. This gentle heating process allows the flavors to meld and the sugar to dissolve completely.
- Once the mixture is simmering, remove it from the heat. Add the finely chopped bittersweet or semi-sweet chocolate to the hot cream mixture. Let it sit undisturbed for about 5 minutes to allow the chocolate to soften.4 ounces bittersweet or semi-sweet chocolate
- After the resting period, gently whisk the mixture until all the chocolate is completely melted and fully incorporated, creating a rich, glossy, and uniform base.
- Stir in the vanilla extract. Pour the chocolate mixture into a clean bowl. Cover the surface of the ice cream base directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This is a crucial step for achieving the creamiest ice cream.1 teaspoon vanilla extract
- Once the base is well-chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. For most machines, this will take about 20-30 minutes until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream into a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until firm enough to scoop.
Notes
Homemade ice cream, when stored properly in the freezer, can last for about 1 to 2 weeks. If it becomes too hard, allow it to sit at room temperature for a few minutes until it reaches your desired scooping consistency.
