Happy Chocolate Ice Cream Day
So, it’s finally here! You’ve waited all year for this day to arrive. You’ve saved your pennies (do they even make those anymore?) and envisioned what it would be like. Oh. Wait… What do you mean you’ve never heard of national chocolate ice cream day? Some trace the roots back to 1692 when someone in Italy froze some hot chocolate. But, it is more likely that the Illuminati behind Breyer’s or Brigham’s are responsible for marketing it as a thing. It sounds suspiciously like a commercial ploy to sell more chocolate ice cream. Notice that it is chocolate Ice Cream, which happens to be the #2 selling flavor behind vanilla. Sorry to all you fans of exotic, avocado caramel truffle swirl didn’t make it to the top of the list. But, what’s not to like about chocolate? Happy Chocolate Ice Cream Day!
Vanilla may be #1. But, what is the most popular topping for vanilla? Hot fudge. So, chocolate really is the #1 flavor. Even vanilla knows that, and has to dress itself up to be more like chocolate. Real chocoholics aren’t fooled. And, now you can get your chocolate fix in all kinds of forms where everything from chocolate chips to chunks to swirls are folded into ice cream. So, whether you go with traditional chocolate ice cream or add chocolate into other flavors, today is your day!
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Happy Chocolate Ice Cream Day! Time for a little DIY:
Of course, you don’t want to get to the ice cream truck after he’s all out. So, we have a recipe you can make at home yourself. All you need is a simple ice cream maker and a few ingredients. In the old days you needed a churning bucket, ice and salt. Today there are machines ranging from simple to high tech. I still use a simple low tech cuisinart machine myself. Follow your manufacturer’s instructions and enjoy the sweetness of your own labor. Enjoy this on it’s own or with your favorite desserts. Maybe a nice beignet?
Home made chocolate Ice cream
Equipment
- Ice cream maker. Can be simple or high tech.
Ingredients
- 3 cups Heavy cream split: 1 cup for cooking, 2 cups for finishing
- 3/4 cup Sugar
- 1/4 tsp Kosher Salt
- 1 oz cocoa Powder
- 4 large egg yolks
- 1/2 cup chocolate chips or baking chocolate
- 1 tsp vanilla extract (or vanilla bean)
Instructions
- If your ice cream maker requires pre-freezing the bowl, do so for the recommended period. Or follow the instructions of whatever machine you have.
- separate your cream. Put, one cup in a pot. Keep the rest cold. Add the cocoa, vanilla, sugar, and salt to the cream in the pot, and bring to a boil stirring occasionally. Remove from the heat.
- In a separate Mixing bowl, whisk the egg yolks. Slowly add the hot cream mixture a little at a time, whisking continuously. Return the mixture to the pot, add the chocolate, and bring to a simmer. Do not boil or it will curdle the egg. You want a gentle heat, whisk the whole time, until the mixture thickens. Make sure nothing sticks to the bottom of the pan.
- When thickened, transfer the mix to a stainless steel bowl, and cool. Whisk in the rest of the cream until well blended. Then transfer to the ice cream maker.
- Follow instructions for ice cream machine to finish. My machine requires 20 minutes of churning, followed by an hour or 2 holding the ice cream in the freezer.
- Enjoy with your favorite toppings or by itself.