This article introduces a tasty homemade chocolate ice cream recipe that is both easy to make and offers a luxurious chocolate flavor. It highlights the Philadelphia-style method, which simplifies the process by omitting eggs, focusing instead on using heavy cream and whole milk for creaminess. The recipe calls for two types of chocolate—unsweetened cocoa powder and chopped dark chocolate—to achieve a rich taste. Though the preparation involves some waiting, including freezing the ice cream maker bowl and chilling the chocolate mixture, the end result is described as irresistibly delicious, promising to become a summer staple for many.
After lots of testing and tweaking (read: eating lots of chocolate ice cream), I'm happy to report that this recipe makes some of the best chocolate ice cream I've ever tasted, homemade or otherwise.
You need to freeze the bowl of your ice cream maker for at least 12 hours before making it, and you'll also need to let the chocolate mixture chill fully before churning.
This recipe is for Philadelphia-style chocolate ice cream, meaning that you don't need eggs to make it. I love this method because it's simpler to prepare and doesn't have any eggy flavor.
Just pure chocolate here! Heavy cream and whole milk create the rich, creamy base. I don't recommend substituting reduced fat or skim milk for the whole milk.
#chocolate-ice-cream #homemade-recipes #summer-desserts #ice-cream-making #philadelphia-style-ice-cream
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