I couldn’t imagine a better day than national ice cream day to return to blogging. For as long as I can remember, I have loved ice cream. And ice cream that’s topped with chocolate shell? Swoon.
Now, there’s nothing wrong with the occasional Haagen Dazs or Ben & Jerry’s (Phish Food is my favorite!), but there’s something about homemade ice cream that is just incredible. From how easy it is to make and customize, to the creaminess and tastiness, it really is a no-brainer. I’ve already shared our vanilla bean ice cream, but in honor of national ice cream day, it’s time to shake things up! And what better way to do that than with chocolate – a lot of it!
chocolate ice cream
(Makes 1 quart)
20 oz chocolate of at least 70% cocoa
2 cups whole milk
2 cups heavy cream
1 1/2 cups sugar
Combine all the ingredients in a saucepan and at medium-high heat, slowly bring them to a boil. Turn the heat to low and simmer for 5 more minutes, or until the chocolate melts and the mixture is homogeneous. Let the mixture cool down to room temperature, then refrigerate for 1-2 hours. Pour into an ice-cream maker bowl and freeze according to the manufacturer’s instructions.
– ice cream on,