I’ve learned a few things about ice cream since I fell into my stir-freezing obsession. The first is that there’s never a bad batch of homemade ice cream. It might not be perfect but it’s always good. Knowing that, I started experimenting with different milk and cream mixtures to find the mix that works for me. My husband doesn’t mind the fat, so when I make ice cream specifically for him I generally use 2 cups of heavy cream and 2 cups of 1% milk. Heavy cream adds a smoothness and a richness to the ice cream.
For me, though, I prefer eating light so I reduced the heavy cream to 1 cup and increased the milk to 3 cups. I’ve tried only using 1% milk and the resulting ice cream is a little on the icy side and hard to scoop. To reduce the fat further, I use 2 whole eggs instead of 4 egg yolks which is unnoticeable in the final product.
As promised, below are 10 simple steps to creating my favorite light chocolate ice cream. The chocolate is present but not overwhelming so it’s a perfect base for adding other flavors, such as roasted nuts or my all-time favorite – cinnamon. A note about the ingredients: I have a hard time finding dutch processed cocoa. When I finally did it was $13 a pound. The flavor is incredible but if you’re looking for a product that’s easier to find and a lot less costly try Hershey’s Special Dark Cocoa. It’s a blend of natural and dutched cocoas and works well here. The regular cocoa powder doesn’t have a rich enough flavor for me. I use raw or amber agave in this ice cream because it adds intensity to the chocolate, as does the instant coffee.
Try my take on this or go ahead and experiment. Want a creamier finished product? Add more heavy cream or try whole milk. Do you love chunks in your ice cream? Add your favorite mix-in during the last few minutes of stir-freezing so they get incorporated but not obliterated. There is no end to the possibilities when you’re making ice cream.