Chocolate Ice Cream, Philadelphia-Style

This is the perfect chocolate ice cream, for now at least! I wonder why it has taken me so long to finally try this one out from The Perfect Scoop. Mainly because all the chocolates that I bought ended up in a bake. 

The ingredients calls for cocoa powder, a whole bar of unsweetened chocolate, cream, milk and sugar. Simple, easy, there's no need to cook any custard, so super easy! Though I got to wash the blender as the ingredients are blended to ensure that all the chocolates are melted and mixture is smooth. I use semi-sweet chocolate (Van Houten), as that was what I had in my pantry. And of course, I always reduce the sugar for my bakes and ice creams too. Instead of 1 cup of sugar which was the original amount, I used 1/2 a cup, though I think that even 1/3 cup would be OK, since the chocolate that I used was semi-sweet.

I mixed all the ingredients, refer to the recipe below, chill it, covered in the refrigerator overnight. The next morning, I churned the mixture in the ice-cream maker. The texture is really soft and did not thicken even after 40 minutes of churning. So I just pour, yes, I cannot even scoop it out without using a deep ladle, into a container and freeze it. At night, when we ate it, the texture is like softened ice cream, but extremely yummy! The next day, it has harden further, but melts rather quick when I scooped it out into the bowl.

This ice cream is so, so, chocolaty, creamy and absolutely delicious! Each spoonful is "chocolate ice-cream paradise"!

I'm sharing this with :

Full Plate Thursday hosted by Miz Helen's Country Cottage

Recipe Box hosted by Bizzy Bakes

Chocolate Ice Cream, Philadelphia-Style

(The Perfect Scoop, David Lebovitz)

2-1/4 cups (560ml) heavy cream

6 tablespoons (50gm) unsweetened Dutch-process cocoa powder

1 cup (200gm) sugar

pinch of salt

6 ounces (170gm) unsweetened chocolate, chopped

1 cup (250ml) whole milk

1 teaspoon vanilla extract

Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the chocolate until it's completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, until very smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.