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Coffee Ice Cream

This Homemade Coffee Ice Cream is decadently delicious and flavored with gentle notes of roasted harmony. Making something so fine at home creates excitement throughout the house. I am a big fan of creamy delicious java ice cream, and this silky smooth coffee lovers special is near perfection. It has the textures of your favorite fancy style of ice cream with the gorgeous elegance of high end restaurant quality, making this a featured treat everyone will enjoy.

Coffee flavored Ice Cream is a wonderful summertime treat. This affordable and easy to make choice is superb on any occasion. Nothing creates anticipation like homemade ice cream churning away to creamy excellence. Bursting with coffee and creamy flavors this sweet treat is simple and fun to make. I enjoyed this recipe. I recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have two scoops of your new favorite ice cream ready to enjoy. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

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In a pan/pot: sugar, salt, whole milk, heavy whipping cream, vanilla extract, instant coffee and whisk. Cook on low-medium for 5-8 minutes for until sugar and coffee granules is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Let sit for 10 minutes undisturbed.

In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 8 minutes (stir frequently).

Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min.

Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

Enjoy!

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Coffee Ice Cream

This Ice Cream is a silky smooth coffee lovers special that is richly flavored with gentle notes of roasted harmony and is decadently delicious.

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Prep Time 5

Cook Time 18

Total Time 23

Course Dessert

Cuisine American

Servings

Calories

Equipment

Ice Cream Machine

Ingredients

2 cups whole milk
2 cups heavy whipping cream
1 cup sugar
3 tbsp instant coffee caffeinated or decaffeinate
1 ½ tsp vanilla extract
⅛ tsp salt
3 large egg yolks

Instructions

Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
In a pan/pot: sugar, salt, whole milk, heavy whipping cream, vanilla extract, instant coffee and whisk. Cook on low-medium for 5-8 minutes or until sugar and coffee granules is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Let sit for 10 minutes undisturbed.
2 cups whole milk, 2 cups heavy whipping cream, 1 cup sugar, 3 tbsp instant coffee, 1 ½ tsp vanilla extract , ⅛ tsp salt
In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 8 minutes (stir frequently).
3 large egg yolks
Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min. Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

Serve & Enjoy!

Video

Keyword best coffee ice cream, coffee ice cream, easy coffee ice cream, homemade coffee ice cream, instant coffee ice cream

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Big Chewy Oatmeal Butterscotch Cookies (Oatmeal Scotchies)

Saucer sized Big Chewy Oatmeal Butterscotch Cookies are intoxicatingly rich and perfect for a delicious treat anytime. Nothing says I love me more than breaking apart a delicious, fresh from the oven Big Chewy Oatmeal Butterscotch Cookies. Taking the first sugar-filled hypnotic bite is the best. Theses cookies are simple to make and are worth every second of the prep time. Drop even scoops on a baking sheet. Watch the heat induced magic take over. It transfers a very good dough into a wonderful, exemplary, and filling cookie. Have this with a glass of milk fresh from the oven. Alternatively, leave them near the coffee maker and nab one in the morning for a day starting mood enhancer.

Watch the video and follow the instructions below to have these tasty rewards in your kitchen today. Spread the love and share them with the other members of your home. Watch as the kids gravitate to the kitchen. More experienced connoisseurs, like my husband, wait for the sweet, butterscotch chips filled aroma to diffuse throughout the house. They are drawn in as they notice the sweet aroma permeating the boundaries of the cooking location. Feel free to explore the contents of my growing catalogue of recipes and share any that strikes your fancy.

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In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs, vanilla extract and mix well. Add flour, baking soda, salt, cinnamon and mix on low speed.

Add oatmeal and butterscotch chips and mix everything until combined.

Scoop out 18 individual cookies and place them onto a baking sheets. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier)

Bake for 12-14 minutes or until golden brown. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.

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Big Chewy Oatmeal Butterscotch Cookies (aka Oatmeal Scotchies)

Saucer sized Big Chewy Oatmeal Butterscotch Cookies are intoxicatingly rich and perfect for a delicious treat anytime.

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Prep Time 5

Cook Time 12

Total Time 17

Course Baked Goods, Cookies

Cuisine American

Servings

Calories

Ingredients

2 sticks unsalted butter softened
3 cups quick oatmeal
1 ⅔ cup butterscotch chips 11 oz bag
1 ¼ cup all-purpose flour
¾ cup granulated sugar
¾ cup brown sugar
1 tsp vanilla extract
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
2 large eggs room temperature

Instructions

In a large bowl using a mixer: add butter, sugar, and brown sugar. Mix/whip on high until smooth. Add eggs, vanilla extract and mix well.
Add flour, baking soda, salt, cinnamon and mix on low speed.
Add oatmeal and 1 ⅔ c. butterscotch chips and mix everything until combined.
Scoop out 18 individual cookies and place them onto a baking sheets. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier). Add the rest of the butterscotch chips on top of the cookie dough.
Bake for 12-14 minutes or until golden brown. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.

Place leftover cookies in a airtight container for top to a week. Serve and enjoy!

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Keyword best oatmeal butterscotch cookies, big oatmeal butterscotch cookies, easy oatmeal butterscotch cookies

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Homemade Vanilla Pudding

Homemade Vanilla Pudding is creamy, smooth and subtly delicious. This affordable and easy to make choice is perfect on any occasion. Bursting with vanilla and creamy richness this sweet treat is simple and fun to make. This pudding keeps well when refrigerated and is tasty stand alone or with vanilla wafers to give it some crunch. I enjoyed this recipe. You should try it at least once to see for yourself. It really is delicious.

Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Made from scratch Vanilla Bean extract is the ultimate secret to a smooth, rich and delicious Vanilla Pudding. But, this recipe is still pretty good using store bought extract. Thanks for visiting and see you again soon.

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In a small bowl: combine cold milk, cornstarch and mix until fully dissolved.

In a sauce pan: add whole milk, sugar, salt and mix. Cook on low-medium for 6-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. While the milk is heating- whisk the egg yolks in a small bowl. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.

Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source.

Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted.

Transfer to a bowl or individual cups.

Cover and refrigerate for 6 hours or overnight.

Serve & enjoy!

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Homemade Vanilla Pudding

Delicious homemade Vanilla Pudding is simply elegant for a smooth dessert made fresh from ingredients you probably already have at home.

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Prep Time 5

Cook Time 15

Total Time 20

Course Dessert

Cuisine American

Servings

Calories

Ingredients

2 ½ cups whole milk
¾ cup granulated sugar
2 tbsp unsalted butter cold
⅛ tsp salt
2 tsp vanilla extract
3 large egg yolks

Cornstarch Mixture

½ cup cold whole milk
3 tbsp cornstarch

Instructions

In a small bowl: combine cold milk, cornstarch and mix until fully dissolved.
½ cup cold whole milk, 3 tbsp cornstarch
In a sauce pan: add whole milk, sugar, salt and mix. Cook on low-medium for 6-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown.
2 ½ cups whole milk, ¾ cup granulated sugar, ⅛ tsp salt
While the milk is heating- whisk the egg yolks in a small bowl. Add 1-2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.
3 large egg yolks
Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source.
Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted. Transfer to a bowl or individual cups.
2 tbsp unsalted butter, 2 tsp vanilla extract
Cover with saran wrap – place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.

Serve & enjoy!

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Keyword best vanilla pudding, easy homemade vanilla pudding, homemade vanilla pudding, quick and easy vanilla pudding

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Easy Eggless Chocolate Mousse (3 Ingredients)

Quick -n- Easy to follow Eggless Chocolate Mousse is a fluffy air entrained textured cream with an elegant, rich and smooth flavor that is a perfectly balanced for a rewarding treat. It is a kid friendly dessert that anyone can make and everyone will enjoy. Best part is t takes only a few ingredients and will readily delicious in 10 minutes or less. My family really loves this simple chocolate mousse. We hope you enjoy this recipe too.

Watch the video and follow the instructions below to have this Chocolate Mousse today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Just looking at the pictures below, I am seriously about to go and make this again. My husband loves chocolate in the morning with his coffee and my kids love chocolate any time. Mouse is a family favorite and with this recipe you can have a sophisticated dessert with little effort and time. I highly recommend giving this a try. Thanks for visiting and see you again soon.

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Chop chocolate

Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped chocolate and heavy whipping cream to the glass bowl. Stir until smooth. Remove bowl from stovetop. Let it sit for 10 minutes.

In a separate bowl: add cold whipping cream and powdered sugar. Beat on medium until soft peaks form.

Add melted chocolate to the whipped cream.

Gently fold them together with a spatula and mix until well combined.

Transfer and divide the mousse into 6 individual cups/bowls. Refrigerate for at least 4 hours or overnight.

Garnish with whipped cream and shaved chocolate.

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Eggless Chocolate Mousse (3 Ingredients)

5 from 1 vote

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Prep Time 10

Total Time 10

Course Dessert

Cuisine American, French

Servings

Calories

Ingredients

8 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar
1 ½ cups heavy whipping cream
½ cup heavy whipping cream
2 tbsp powdered sugar

Instructions

Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped chocolate wafers and heavy whipping cream to the glass bowl. Stir until smooth. Remove bowl from stovetop. Let it sit for 10 minutes.
8 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar, ½ cup heavy whipping cream
In a separate bowl: add cold whipping cream and powdered sugar. Beat on medium until soft peaks form.
1 ½ cups heavy whipping cream, 2 tbsp powdered sugar
Add melted chocolate to the whipped cream. Gently fold them together with a spatula and mix until well combined.
Transfer and divide the mousse into 6 individual cups/bowls. Refrigerate for at least 4 hours or overnight.

Garnish with whipped cream and shaved chocolate.

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Keyword 3 ingredients chocolate mousse, best chocolate mousse, easy chocolate mousse, eggless chocolate mousse

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No Bake Chocolate Cheesecake

For all the chocolate lovers: this is the perfect summer No Bake Chocolate Cheesecake, because it doesn’t require heating up the house by cooking in the kitchen. It pairs well with fresh berries and delivers a full, rich and sweet chocolate flavor everyone will enjoy.

Easy No Bake Chocolate Cheesecake is beautifully simple to make and is full of creamy rich and delicious flavors everyone will love. A slice of this smooth dessert is sweet with comforting textures making this beginner friendly recipe a must try. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with Oreo crumbs embedded for a chocolate flavored excellence. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyones will drool anticipation as this dish makes it way to the center of the table.

Watch the video and follow the easy instructions below to add this decadent easy to create dessert to your home menu selections. Like and share this video if you have a cheesecake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with fresh berries that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!

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Place the Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the refrigerator for at least 20 minutes.

Cheesecake

Chop the chocolate bars and place in a bowl. In a sauce pan: heat heavy whipping cream to medium until it begins to simmer then remove from heat. Pour in hot heavy cream over the chopped chocolate.

Whisk until smooth and no more chocolate lumps. If needed, cook in the microwave for 30 seconds at half power and continue this step until chocolate is fully melted. Set a side until ready to use.

In bowl: beat/mix cream cheese until smooth. Add melted chocolate, vanilla extract and mix everything together. Tip: microwave the cream cheese for 30 seconds.

Add sifted powdered sugar, cocoa powder & salt

Mix until smooth.

In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form. Add whipped cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined.

Remove the crust from the refrigerator. Transfer the chocolate cheesecake filling to the pan. Gently spread the filling to form an even layer. Cover and refrigerate for at least 6 hours but preferably 8 hours.

Ganache

Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped chocolate wafers and heavy whipping cream to the glass bowl. Stir until smooth. Remove bowl from stovetop. Let it sit for 10 minutes.

Remove cheesecake from the refrigerator. Spread ganache over the cheesecake. Return cheesecake to the refrigerator for 1-2 hours, allowing the ganache to set.

Decorate

Slice

Enjoy!

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No Bake Chocolate Cheesecake

For all the chocolate lovers, this is the perfect summer No Bake Chocolate Cheesecake, because it doesn't require heating up the house by cooking in the kitchen. It pairs well with fresh berries and delivers a full, rich and sweet chocolate flavor everyone will enjoy.

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Prep Time 15

Total Time 20

Course Dessert

Cuisine American

Servings

Calories

Equipment

7″ Cheesecake/Springform Pan

Ingredients

Base

18 Oreos
4 tbsp melted unsalted butter

Cheesecake

14 oz cream cheese (softened) Tip: microwave the cream cheese for 30 seconds.
6 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar
¾ cup powdered sugar sifted
½ cup heavy whipping cream
2 tbsp heavy whipping cream
1 tbsp unsweetened cocoa powder
2 tsp vanilla extract
⅛ tsp salt

Ganache

2 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar
6 tbsp heavy whipping cream

Instructions

Crust

Cut out a circle of parchment paper bigger than your base springform pan. Then, coat the sides of the pan with a cooking spray and line the bottom with parchment paper.
Place the Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the 7" pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the refrigerator for at least 20 minutes.
18 Oreos , 4 tbsp melted unsalted butter

Cheesecake

Chop the chocolate bars and place in a bowl. In a sauce pan: heat 2 tbsp heavy whipping cream to medium until it begins to simmer then remove from heat. Pour in hot heavy cream over the chopped chocolate. Whisk until smooth and no more chocolate lumps. If needed, cook in the microwave for 30 seconds at half power and continue this step until chocolate is fully melted. Set a side until ready to use.
6 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar, 2 tbsp heavy whipping cream
In bowl: beat/mix cream cheese until smooth. Add melted chocolate, vanilla extract and mix everything together. Add sifted powdered sugar, cocoa powder, salt and mix until smooth. Tip: microwave the cream cheese for 30 seconds.
14 oz cream cheese (softened) , ¾ cup powdered sugar, 1 tbsp unsweetened cocoa powder, 2 tsp vanilla extract , ⅛ tsp salt
In a separate bowl: add ½ cup of heavy whipping cream. Whisk until the cream has thickened and stiff peaks form. Add whipped cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined.
½ cup heavy whipping cream
Remove the crust from the refrigerator. Transfer the chocolate cheesecake filling to the pan. Gently spread the filling to form an even layer. Cover and refrigerate for at least 6 hours but preferably 8 hours.

Ganache

Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped chocolate wafers and heavy whipping cream to the glass bowl. Stir until smooth. Remove bowl from stovetop. Let it sit for 10 minutes.
2 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar, 6 tbsp heavy whipping cream
Remove cheesecake from the refrigerator. Spread ganache over the cheesecake. Return cheesecake to the refrigerator for 1-2 hours, allowing the ganache to set.

Whipped Cream

In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag and decorate.

Garnish with shaved chocolate and fruits. Enjoy!

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Keyword best no baked chocolate cheesecake, easy no baked chocolate cheesecake, no baked chocolate cheesecake, quick and easy no baked chocolate cheesecake

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Classic Chocolate Ice Cream

Sweet Chocolate custard that is churned until it is smooth, thick and delicious for a rich flavorful scoop of beautiful old fashioned ice cream.

Made from scratch Classic Chocolate Ice Cream is a wonderful summertime treat. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. Bursting with chocolate and creamy flavors this sweet treat is simple and fun to make. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have two scoops of your new favorite ice cream ready to enjoy. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make this delicious chocolate ice cream.

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Microwave: In a glass heat proof bowl: add chocolate chips and cook for 1 minute at half power. Stir and cook for another minute until melted. Pour in warm heavy cream.

Whisk until smooth and no more chocolate lumps. Set a side until ready to use.½ cup heavy whipping cream, ¾ cup semi-sweet chocolate chips

In a pan/pot: sugar, unsweetened cocoa powder, salt and mix.

Add whole milk, heavy whipping cream, vanilla extract and whisk. Cook on low-medium for 7-8 minutes for until sugar is dissolved. Stir frequently as it may burn or scorch. 1 ½ cups heavy whipping cream, 1 ½ cups whole milk, ¾ cup sugar, ¼ cup unsweetened cocoa powder, 1 tsp vanilla extract, ⅛ tsp salt

Remove the pan from the heat source. Let sit for 10 minutes undisturbed.

In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 10 minutes (stir frequently). 3 large egg yolks

Remove the pan from heat source. Add melted chocolate into the pan. Whisk everything together.

Place a mesh/strainer on top of a bowl. Pour the chocolate custard through the strainer. Cover with plastic wrap. Refrigerate for at least 4 hours or overnight.

Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min. Once ready, serve immediately or transfer the ice cream to an air tight container with lid.

Place in the freezer for at least 6 hours to ensures the proper ice cream texture.

Serve

Enjoy!

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Classic Chocolate Ice Cream

Sweet Chocolate custard that is churned until it is smooth, thick and delicious for a rich flavorful scoop of beautiful old fashioned ice cream.

No ratings yet

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Prep Time 5

Cook Time 17

Total Time 22

Course Dessert

Cuisine American

Servings QT

Calories

Equipment

Ingredients

1 ½ cups heavy whipping cream
½ cup heavy whipping cream
1 ½ cups whole milk
¾ cup sugar
¾ cup semi-sweet chocolate chips
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
⅛ tsp salt
3 large egg yolks

Instructions

Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
Microwave: In a glass heat proof bowl: add chocolate chips and cook for 1 minute at half power. Stir and cook for another minute until melted. Pour in warm heavy cream. Whisk until smooth and no more chocolate lumps. Set a side until ready to use.
½ cup heavy whipping cream, ¾ cup semi-sweet chocolate chips
In a pan/pot: sugar, unsweetened cocoa powder, salt and mix. Add whole milk, heavy whipping cream, vanilla extract and whisk. Cook on low-medium for 7-8 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Let sit for 10 minutes undisturbed.
1 ½ cups heavy whipping cream , 1 ½ cups whole milk, ¾ cup sugar, ¼ cup unsweetened cocoa powder, 1 tsp vanilla extract, ⅛ tsp salt
In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 8-10 minutes (stir frequently).
3 large egg yolks
Remove the pan from heat source. Add melted chocolate into the pan. Whisk everything together.
Place a mesh/strainer on top of a bowl. Pour the chocolate custard through the strainer. Cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min. Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture.