We are finally getting some sunshine around here, so naturally I made ice cream today. Actually, now that I think about it…the ice-cream-making had nothing to do with the weather, considering the fact that we ate this ice cream nearly every night for about a month this winter. I had to wear extra layers and bundle up in a blanket, but those were sacrifices I was willing to make.
So about this ice cream.
It does contain raw egg yolks, so if that completely freaks you out this might not be the recipe for you. But hear me out. These eggs came from our own healthy chickens, and to put it simply, this is a whole different ball game than eggs from factory farms where many of the chickens are not in good health and living conditions are bad. I wouldn’t recommend consuming those eggs raw.
If you’re still asking “why raw?”, I’ll give you two good reasons.
Number one is that I am using raw cream/milk, and why cook that liquid gold if I don’t have to…am I right? Number two is that when you cook an ice cream custard, the now hot mixture needs to be chilled before it can be churned into ice cream.
To quote Sweet Brown, “ain’t nobody got time for that”!
This recipe is for chocolate ice cream because this girl loves chocolate. But if you would prefer to make vanilla, you can just omit the cocoa powder and instead add a good amount of vanilla extract.
Now that I’ve pleaded my case as to why I make ice cream the way I do, here’s the recipe. I actually use that term somewhat loosely because I have done quite a few variations of this and had similar results each time. Things like using whole eggs vs just egg yolks, number of egg yolks, all cream or a combination of cream and milk, amount of sugar, using maple syrup or honey in place of some or all of the sugar, etc. You can pretty much tailor this recipe to your own preferences, or what ingredients you have handy.
For this batch, I started with 4 egg yolks.
Whisk to break up.
Add 1/2 cup sugar.
Whisk to combine.
Add 1/4 cup cocoa powder.
Whisk until smooth.
Slowly incorporate 2 cups cream. Or if you’re feeling extra indulgent, use 3 cups cream and omit the milk in the next step.
Then add 1 cup whole milk.
As long as your cream, milk, and eggs were cold when you started, you can churn the ice cream now! Otherwise, put the mixture in the fridge until it is well chilled, then churn in an ice cream maker.
I use the KitchenAid ice cream maker attachment for my KitchenAid stand mixer. It comes with the bowl, paddle, and adapter.
Just set the mixer on stir, slowly add the liquid, and let it do its thang.
Once it has been churned, put the ice cream into an airtight container and place in the freezer to finish freezing. Although if you can’t wait a second longer, I certainly won’t judge…at this point it tastes like soft-serve and is delicious too!
I usually add extra chocolate to my serving because CHOCOLATE.