Homemade chocolate ice cream can bring back memories of lazy summers and fun vacations. You can bring back some of those memories by making chocolate ice cream at home.
First place the chiller bowl of your ice-cream maker in the freezer and then place a glass or metal bowl in the refrigerator (you will use this later). Combine sugar, milk, salt, and cocoa powder in a medium-sized saucepan and heat over medium. Stir constantly with a whisk to help incorporate all the ingredients. In a small bowl, add egg yolks and beat slightly. Add about 1/2-cup of the hot milk mixture from step one and stir until well combines, being careful not to cook the yolks. Add the yolk mixture back to the pan with the milk and sugar. Stir constantly and heat until the mixture is thickened but do not allow it to boil. Once thickened, pour the mixture into the chilled bowl you placed in the refrigerator earlier, cover, and cool in the refrigerator for two hours or until chilled completely. Pour the chilled mixture into the chiller bowl of your ice-cream maker and freeze the ice cream according to the manufacturer’s instructions.
Note: Any time of milk can be used in this recipe, but the higher the fat content of the milk, the creamier the ice cream will be. Using skim milk may result in a softer ice cream that will not harden as much as an ice cream made with 2 percent or whole milk.