The Best Chocolate Ice-cream is the one you make yourself / by Yeesum Lo


I just spent 4 days in what is my heaven on earth and a lot of that time was spent making and consuming good food. But out of everything we made, I know that what will stay with us is this simple chocolate ice-cream that we made and churned out. 

This is not my recipe at all - it's the recipe that comes with the Cuisinart Ice-cream maker, it might be the salty wind in my face, or the steam from the hot tub, but I swear this is the best ice-cream - creamy, rich, but not too sweet. 

1 cup unsweetened cocoa powder (Dutch process preferred)
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1-1/2 cups whole milk
3-1/4 cups heavy cream
1 tablespoon pure vanilla extract

Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.

Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.