How to Make Delicious Homemade Chocolate Ice Cream

Ingredients:

For the Chocolate Ice Cream Base:

- 2 cups heavy cream

- 1 cup whole milk

- 3/4 cup sugar

- 1/4 cup unsweetened cocoa powder

- 1/2 teaspoon vanilla extract

- Pinch of salt

For the Chocolate Sauce:

- 1/2 cup semi-sweet chocolate chips

- 1/4 cup heavy cream

- 1 tablespoon light corn syrup

Instructions:

1. Prepare the Chocolate Sauce:

- In a heatproof bowl, combine the chocolate chips, heavy cream, and light corn syrup.

- Place the bowl over a saucepan filled with simmering water (double boiler) and stir until the chocolate chips are completely melted and the mixture is smooth.

- Set the chocolate sauce aside to cool.

2. Make the Ice Cream Base:

- In a medium saucepan, combine the heavy cream, milk, sugar, cocoa powder, vanilla extract, and salt.

- Bring the mixture to a gentle simmer over medium heat, stirring constantly to dissolve the sugar and cocoa powder.

- Once the mixture starts simmering, remove it from the heat and let it cool for a few minutes.

3. Chill the Ice Cream Base:

- Transfer the ice cream base to a covered container or bowl and refrigerate for at least 4 hours or overnight to allow it to chill and develop its flavors.

4. Freeze the Ice Cream:

- After the ice cream base has chilled, transfer it to an ice cream maker and freeze according to the manufacturer's instructions.

- Once the ice cream is frozen, transfer it to a covered container and place it in the freezer until you are ready to serve.

5. Serve the Ice Cream:

- When ready to serve, scoop the chocolate ice cream into bowls and drizzle it with the chocolate sauce.

- Enjoy your delicious homemade chocolate ice cream!

Tips:

- For a richer ice cream, you can use half and half instead of whole milk.

- For a more intense chocolate flavor, you can add extra cocoa powder or use dark chocolate chips in the ice cream base.

- If you don't have an ice cream maker, you can still make the ice cream by following these steps:

- Freeze the ice cream base in a covered container for 4 hours.

- Every hour, take the container out of the freezer and stir it vigorously to break up any ice crystals that may have formed.

- Repeat this process 3-4 times until the ice cream is firm but still scoopable.

- Homemade ice cream is best consumed within 2-3 weeks.