Small Appliances, Big Flavors: A Curated Recipe Collection
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Chocolate Ice Cream
Ingredients：
264ml heavy cream
17g unsweetened cocoa powder
94g semi-sweet chocolate, chopped (or chocolate chips)
204g whole milk
83g granulated sugar
0.3g sea salt
2 large egg yolks, whisked
1.4ml pure vanilla extract
Instructions:
1. In a saucepan, whisk together 1 cup (≈120ml) of the cream and the cocoa powder. Bring to a boil. Reduce heat and simmer for 30 seconds, stirring constantly.
2. Remove from heat, add the chopped chocolate, and stir until smooth. Mix in the remaining 1 cup (≈120ml) of cream until well combined.
3. Pour the mixture into a large bowl and set a fine-mesh sieve on top. Set aside.
4. In a small bowl, whisk the egg yolks together.
5. In a medium saucepan over medium heat, stir together the milk, sugar, and sea salt.
6. Once the milk mixture is slightly warm, slowly pour ½ cup of the warm milk into the whisked egg yolks while stirring continuously. Then, pour the milk-egg mixture back into the saucepan, stirring as you combine.
7. Continue cooking the custard over medium heat, stirring constantly with a spatula, until it thickens and lightly coats the back of the spatula (this happens at around 170°F / 77°C).
8. Pour the thickened custard through the fine-mesh sieve into the bowl with the chocolate mixture. Stir until fully combined. Discard any solids left in the sieve.
9. Add the vanilla extract and mix well.
10. Cover and refrigerate the mixture for at least 24 hours to chill thoroughly.
11. Once cooled, churn in an ice cream maker using the “ICE CREAM” setting.
12. Enjoy!
