chocolate ice-cream

Ingredients

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp vanilla extract

Equipment

– Ice cream maker (optional)
– Mixing bowl
– Measuring cups and spoons
– Freezer-safe container with lid (if using the “no-churn” method)

Instructions

Method 1: Using an Ice Cream Maker

1. In a mixing bowl, whisk together the heavy cream, whole milk, sugar, and cocoa powder until the sugar is fully dissolved.
2. Add the vanilla extract and whisk to combine.
3. Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight.
4. Remove the mixture from the refrigerator and pour it into your ice cream maker.
5. Follow the manufacturer’s instructions to churn the ice cream.
6. Once the ice cream is churned, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours.

Method 2: No-Churn Method

1. In a mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form.
2. In a separate bowl, whisk together the whole milk, sugar, and cocoa powder until the sugar is fully dissolved.
3. Add the vanilla extract to the milk mixture and whisk to combine.
4. Fold the milk mixture into the whipped cream until well combined.
5. Pour the mixture into a freezer-safe container with a lid.
6. Cover the container with plastic wrap or aluminum foil and place it in the freezer.
7. Every 30 minutes, remove the container from the freezer and use a fork to scrape the mixture and break up any ice crystals that have formed. This is called “tempering” the mixture, and it will help the ice cream to be smooth and creamy.
8. Repeat the tempering process for 2-3 hours, or until the ice cream has reached the desired consistency.