I wanted to make some chocolate ice cream, however, we had no unsweetened chocolate in the pantry. Oh my! Yes I know call 911. So instead I made a chocolate ice cream using unsweetened cocoa instead. Hershey’s is more popular, but I think the Ghirandelli looks, smells and tastes a little richer. The ice cream actually tastes a little like chocolate mousse which is not a bad thing! If you want a deep, rich chocolate flavor then unsweetened chocolate like in my Chocolate Mint Oreo Ice Cream recipe is the way to go. But if you have none of that in the pantry, or just want a little something different or mousse-like, this is for you! Anyway, how can anyone go wrong with serving chocolate ice cream? (I processed this in my 1.5 qt. Cuisinart Ice Cream Maker.)
Chocolate Mousse Ice Cream
yield 1.5 qts.
2/3 cup white sugar
1/2 cup unsweetened cocoa powder
3 egg yolks, beaten well
2 cups heavy cream
2/3 cup milk
1 tsp. vanilla extract
1 pinch of salt
1/3 cup semisweet chocolate chips
1. In large bowl, mix sugar and cocoa together. Add beaten egg yolks, vanilla and salt and blend with whisk or electric mixer.
2. Add cream and milk. Blend well. Chill in fridge.
3. In blender or food processor, process the chocolate chips until they are a fine crumb.
4. Add chilled chocolate ice cream mixture to your ice cream maker per its directions. Add the chocolate chips during the last five minutes of churning. Eat now or freeze for later!