Double Chocolate Chunk Ice Cream

I’m so happy.

Double Chocolate Chunk Ice Cream

#1. The pool is opening.

#2. This ice cream.

#3. Eating this ice cream at the pool.

Double Chocolate Chunk Ice Cream

I am so pale. I need serious pool time. It’s been filled up for WEEKS, and it’s been torture just watching it from the gym as I get my workout on. I have to balance out the sweets and treats with extra gym time. Although, I can lay out in the sun forever and my body still won’t get tan. It’s probably some kind of curse since I used to tan so much in high school.

Double Chocolate Chunk Ice Cream

This double chocolate chunk ice cream probably won’t even make it to the pool. Most of it has already been eaten. I don’t think I realized my love for frozen goodies until around October when I invested in the reeses’ ice cream frozen pumpkins. Chocolate + ice cream = forever.

Double Chocolate Chunk Ice Cream
  1. 5 egg yolks
  2. 3/4 cups sugar, divided in half
  3. 1/4 cup cocoa powder
  4. 1 cup whole milk
  5. 1 3/4 cups heavy cream
  6. 1/4 tsp kosher salt
  7. 1 tsp vanilla extract
  8. 1 cup chocolate chunks or chips
  1. In a medium bowl, whisk up the eggs just to break them. Whisk in half the sugar (6 Tbsp) and combine well. Set aside.
  2. In a medium saucepan, whisk together the cocoa powder and remaining sugar. Continue whisking while slowly pouring in the milk. Make sure it is well combined. Whisk in the cream and sugar. Heat the saucepan over medium-high heat until the mixture starts to simmer.
  3. Once the mixture starts to simmer, turn the heat down to medium. Carefully scoop out about 1/2 cup of the hot mixture and slowly pour into the egg mixture while whisking. Continue whisking and pour in another 1/2 of a cup. Once it is well combined, slowly pour back into the saucepan with the remaining heated mixture.
  4. Continue cooking over medium heat stirring continuously with a rubber spatula. Cook for 2-3 minutes or until the mixture thickens. Remove from heat. Using a fine mesh sieve, pour the mixture through the sieve into a small container. Fill a large bowl with ice water, make sure it's large enough to hold your strained mixture. Place the container holding the mixture into the ice water. Stir occasionally with a clean rubber spatula until the mixture is completely cooled. Cover and cool in the refrigerator for at least 2 hours and up to overnight.
  5. Once ready to churn, whisk in the vanilla extract. Freeze using your ice cream maker manufacturer's instructions. Once it is soft-serve consistency, pour into your final container sprinkling the chocolate chunks/chips throughout. Fold the chips in, if desired. Enjoy right away or put in the freezer for a firmer ice cream.
Adapted from Sweet Cream and Sugar Cones
Mrs. Penguin


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