There are few things that make me more excited in the kitchen than homemade ice cream happily churning away on the countertop. I love ice cream like you wouldn’t believe. My husband frequently feels the need to tell me that I probably should not eat ice cream for breakfast, lunch, and/or dinner, but hey — ice cream the way I make it is pretty much a complete meal! Plenty of healthy saturated fats with those good fat-soluble vitamins, the nutrition of pastured egg yolks, and easily digestible carbohydrates. When you try homemade ice cream with quality ingredients like these, you’ll never want to go back to store-bought.
This particular style of ice cream is a little different than what I’ve made before. Usually, I like to leave egg yolks raw in ice cream, but when you simmer the mixture at a low temperature with this many yolks, it takes on a thick, creamy, custard-like texture and flavor. Perfect for chocolate!
I made this recipe for Mr. B. last month on his birthday. It was a big hit!
- A large-ish saucepan
- A mixing bowl and whisk
- An ice cream maker (I have this one and it is beyond amazing.)
- 1/2 cup cocoa/cacao powder (find quality, fair-trade cacao powder from the retailer listed here)
- 3 cups grass-fed cream, raw if available (find local grass-fed cream here)
- 1 cup grass-fed milk, raw if available (find local grass-fed milk here)
- 8-10 egg yolks from pastured eggs (save/freeze those whites for making meringue!)
- 1 cup sucanat, organic sugar, or half honey/half maple syrup (find quality natural sweeteners here)
- Generous pinch sea salt (find quality sea salt here)
- 2 teaspoons vanilla extract
- Optional: chocolate chips or cacao nibs (available here)
Whisk together the cocoa and milk and cream in the saucepan on low heat. While that’s settling in together, whisk the egg yolks in a mixing bowl, then beat in the sugar or sweetener, and the salt.
Mix it all together in the saucepan. Simmer on low until the mixture starts to thicken and coats the back of a spoon. Add in the vanilla.
Turn off the heat and let the mixture cool down, then refrigerate to chill. You could even toss it in the freezer to speed things up a bit. Just don’t forget and leave it in there too long!
Once chilled, pour into your ice cream machine. You can then add in the optional chocolate chips or cacao nibs. As it starts to freeze up, it’ll expand, so be sure to sample generously with a spoon so it doesn’t spill over! Straight out of the machine, it’s like a Wendy’s frosty, except a thousand times better. Freeze it for a few hours or overnight and it becomes normal ice cream instead of soft-serve.