You can never have enough chocolate, so we’ve also included an egg-based chocolate ice cream recipe for you. This recipe uses milk chocolate, making it a bit lighter than the eggless version. Don’t get us wrong: It still tastes great on its own, but it’s also flavored lightly enough to pair well with any toppings you want to throw at (or in) it.
You can eat this straight out of the ice cream machine with a fruit spread dolloped atop or as an ice cream base for any chunky, crunchy, sweet, or salty mix-in, such as in our Rocky Road House Ice Cream. Milk it for all it’s worth!
Whisk the egg yolks in a large nonreactive saucepan; set aside. Warm the milk and cream in a small saucepan over medium heat, stirring often to keep the mixture from scorching, for about 5 minutes, until it has begun to steam. Whisk in the cocoa powder and salt until dissolved. Add the mixture to the yolks in a slow, steady stream, whisking continuously.
Set the saucepan over medium heat, add the vanilla and sugar, and stir for about 2 minutes, until the sugar has dissolved. Continue cooking, stirring continuously, for another 5 minutes, or until the mixture begins to thicken; do not allow to boil. Remove from the heat and whisk in the milk chocolate for no more than 45 seconds, to thoroughly incorporate. Transfer the pan to an ice bath to stop the cooking and stir until the steaming stops.
Transfer the mixture to an airtight container, cover, and refrigerate for at least 6 hours.
The chilled mixture will be quite thick, so give it a good whisk before pouring it into your ice cream maker. Freeze according to the manufacturer’s instructions. When it is finished, transfer the ice cream to an airtight container and freeze for at least 2 hours to harden. The ice cream can be stored in the freezer for up to 5 days.
Reprinted from Big Gay Ice Cream. Copyright © 2015 by Bryan Petroff and Douglas Quint. Photographs copyright © 2015 by Donny Tsang. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.