Is there anything better than chocolate ice cream? Not only do I very sincerely love chocolate ice cream, but it's nostalgic for me too. There are a lot (I mean, a LOT) of childhood pictures of me holding fudgesicles. What can I say? I've always had great taste in treats.
Also, you can control how chocolate-y you want this ice cream based on the type of chocolate you choose to incorporate into the batter. I'll show you what I used, as it's a local favorite of ours.
6 ounces dark chocolate (I used Askinosie—it's the best!)
2 cups whole milk
1/2 tablespoon cocoa
6 egg yolks
1 1/2 cups sugar
1 teaspoon Heering cherry liqueur (optional)
1/4 cup heavy cream
1/2 cup cherries, pits removed and chopped
First prep your cherry pieces. You can leave the cherries cut in half if you like larger chunks in your final ice cream, or you can chop them up more. I also reserved about 2 ounces of the chocolate (chopped) to add some texture to my ice cream as well.
In a pot, combine the milk and cocoa; whisk to combine. Heat over medium heat until the milk mixture is hot but not quite boiling. In another bowl, have your egg yolks ready. Add a few tablespoons of the hot milk to the egg yolks, and whisk to combine. Add another couple of tablespoons hot milk and whisk. You'll begin to feel the egg mixture warm up a little; this tempers the eggs and helps prevent them from cooking too quickly.
Pour the egg mixture in with the milk, and whisk well. Add the sugar, cherry liqueur, and melted chocolate. Turn off the heat but continue to stir the mixture. It will begin to thicken a little, but not as much as custard or pudding. It will still be quite liquid, and that's okay! Last, pour in the heavy cream and give it a good stir.
Pour the batter through a fine-mesh sieve into a gallon-size ziplock bag. Place the bag into a bowl filled with ice to cool the mixture. Allow to cool for 10-15 minutes. Now you're ready to add the mixture to your ice cream maker. Follow your maker's instructions to make soft-serve texture ice cream. Stir in the cherries and chocolate bits, and then freeze overnight for a stiff, traditional ice cream texture.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.