If this heat is going to keep up, then we are so not going to feel guilty about starting off the week with chocolate ice cream!

Especially when it’s this divinely rich and dreamy classic version!

With both cocoa powder and a generous amount of real chocolate in the mix, the flavor and satiny smooth texture is going to knock your socks off and probably spoil you for store bought ice cream forever. Sorry! But not really!

Guys, this classic chocolate ice cream is a bonafide heat beater and so exactly what we all need right now! C’mon, you owe it to yourself! Happy Monday!

Not feeling the chocolate ice cream vibe? Check out all these other refreshing frozen treats!

Classic Chocolate Ice Cream

Makes about 1 quart

You will need an electric ice cream maker for this.

Prep Time: 25 minutes, plus at least 8 hours to chill the base plus the churn time

Ingredients

• 4 ounces good quality bittersweet chocolate, finely chopped

• 1 ¾ cups heavy cream

• 1/4 cup Dutch process cocoa powder

• 1 cup of 1 or 2% milk

• 3/4 cup sugar, divided

• 5 large egg yolks

• 1 teaspoon vanilla extract

The Recipe

1. Place the chopped chocolate in a medium bowl and set aside. Whisk together the heavy cream and cocoa in a medium saucepan and heat over medium heat, whisking often, until the mixture is steaming hot but not boiling. Pour over the chocolate in the bowl and let stand for 1 minute. Then whisk until smooth and set the mixture aside. Set a fine mesh sieve over it and fill a large bowl with cold water and ice and set aside. Do not wash the saucepan.

2. Add the milk into the saucepan along with 6 tablespoons of the sugar. Cook over medium heat, stirring, until the sugar is dissolved and the mixture is hot.

3. In a medium bowl, whisk the egg yolks with the remaining sugar until well combined. Then, whisking constantly, stream in about half of the hot milk mixture to temper the eggs. Pour the egg yolk mixture back into the saucepan with the remaining hot milk and cook over low-medium heat, stirring constantly with a heatproof spoon or spatula, until the custard reaches about 175º F on a candy thermometer or thickly coats the back of a spoon— this should take about 5 minutes or so.

4. Pour the hot mixture through the sieve over the chocolate mixture to strain out any bits of cooked eggs. Remove the sieve and stir the mixture well, adding the vanilla in the process. Set the bowl in the ice bath to cool to room temperature and then transfer the mixture to an airtight container to chill in the fridge for at least 8 hours and preferably, overnight.

5. Churn the custard in an electric ice cream maker according to the manufacturer’s instructions and freeze until firm enough to serve.

Enjoy!

Note: Recipe adapted from Repertoire by Jessica Battilana. I use bittersweet instead of semisweet chocolate.