This post is adapted from a post in July of 2010, when I first made the recipe (which explains how young my kids look!), originally posted on Gidget Goes Home.
This week we celebrate the dawning of one of my favorite months of the year, National Ice Cream Month! July was designated to hail our country’s beloved frozen dessert in 1984 by President Reagan, and while I tend to celebrate ice cream year round, I’m certainly not one to balk at a month of celebrating it.
So don’t be surprised if ice cream is a hot topic around these parts this month.
Today I’m sharing a simple homemade chocolate ice cream. I know that ninety percent of Americans supposedly prefer vanilla, but can you really go wrong with chocolate? This recipe comes together in a jiffy as there are no eggs to worry about complicating it.
You just might want to find someone cute to help you with this recipe.
And let’s get the whole family involved, why don’t we?
Chocolate Ice Cream
(adapted from The Kitchn)
- 8 ounces good-quality semi-sweet chocolate (or a mixture of both 70%+ bittersweet and milk chocolate), chopped
- 3 1/2 cups organic half and half (or equal parts whole milk and whipping cream)
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 ounces cream cheese, softened (about 1/4 cup)
- 1/4 cup sugar (I use evaporated cane juice sugar)
- pinch of salt
These are the magic ingredients, that make this no-egg version creamy.
Tasty evaporated cane juice is my sugar of choice.
How to make the ice cream
In a small bowl, mix two tablespoons of the half and half with the cornstarch.
In a large saucepan, combine the remaining half and half with the sugar. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about four minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about one minute.
Meanwhile, set up an ice bath in a large bowl.
Pour just enough of the hot milk over the chopped chocolate and and cream cheese to cover it. Stir until chocolate is melted and the mixture is thick and silky. Add the salt. Gradually add the remaining hot milk mixture.
Set the bowl in the ice water bath and let stand, stirring occasionally, until cooled off, about twenty minutes. If you’re not in a rush, forget about the ice water bath and just put your bowl in the fridge, covered, for a couple of hours or overnight.
Pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. If you have a Kitchen Aid stand mixer, I can’t recommend their ice cream maker bowl attachment enough.
Freeze an additional two hours (or more) in an airtight container. Will keep (with best flavor) for about a week if sealed properly. I love Sweet Bliss Containers (pictured up top); they’re great for giving homemade ice cream as gifts.
I hope you and your family will go make a batch of this goodness and celebrate what in my opinion is a great month! You can bet there’s more ice cream to come in July in my neck o’ the woods.