I Scream for Ice Cream

One bowl of Double Chocolate Chip Ice Cream coming up.

This whole pregnancy situation has my eating habits turned upside down.

Among the crazy things going on with my food cravings is the insatiable desire for yummy frozen treats.

This is where my awesome Kitchen Aid attachment ice cream maker comes in super handy. Yes, it was a total non-necessity and I love it.

Let’s be real, I’d much rather eat my homemade ice cream than the stuff bought at the store.

But, truth be told, making ice cream takes up a good chunk of your day. After all the stirring, there is a whole lot of waiting going on. And sometimes, a girl just needs her ice cream fix and she needs her ice cream fix NOW.

Consequently, I have been financially supporting Breyer’s and Turkey Hill when times get a bit desperate or I don’t have enough hours in my day to make a batch of chocolate chip or in today’s case, double chocolate chip.

I still can’t believe I made something that tastes this amazingly AWESOME. Haagen-Dazs, step off!

OK, girl. Enough patting yourself on the back.

My first try at chocolate ice cream was not a success. But, I learned from that experience to produce the creamy straight-from-heaven concoction that I am sharing with you below.

I basically took the recipe from “The Joy of Cooking” for chocolate chip ice cream and added some mini chocolate chips. Cocoa is key to chocolate ice cream, in my opinion. The first recipe I tried just called for melted baking chocolate and it didn’t work at all. For one thing, the chocolate flavor was whimpy. That’s no fun. And, there were flecks of chocolate all throughout my ice cream. Straining the mixture is also very important. Again, lesson learned.

Double Chocolate Chip Ice Cream
5 cups
Based on the Chocolate Chip Ice Cream recipe from "The Joy of Cooking"

Combine in a medium saucepan and bring to a simmer over medium-low heat, stirring occasionally to dissolve sugar:
2 cups whole milk
½ cup sugar

Combine and whisk in a medium bowl:
4 large egg yolks
¼ cup sugar

Whisk in:
1/3 cup Dutch-process cocoa powder

Slowly pour about half the hot milk mixture into the eggs, whisking constantly. Pour this mixture back into the saucepan and cook over low heat, stirring constantly, until the custard reaches 175 degrees Fahrenheit on a thermometer and coats the back of a wooden spoon. Do not allow the mixture to boil. Remove the pan from the heat and strain the custard through a fine sieve into a bowl. Stir in:
1 cup heavy cream
1 tsp. vanilla

Refrigerate until cold. Pour into an ice cream maker and freeze as directed.

Transfer ice cream to a container. Stir in 1/3 cup mini chocolate chips before placing in the freezer to firm up.