Philadelphia-Style Chocolate Ice Cream
Pennsylvania ice cream mavens insist that egg-rich, custard-based ice creams are not true ice cream. They embrace the simple, fresh flavor of milk, cream, and sugar. This Philadelphia-style chocolate ice cream follows that philosophy. The heavy cream and cocoa make it rich, even without eggs. For variety, add chocolate chips, chopped candy, or nuts to the cream.
Makes 6 to 8 servings
- 3 cups heavy cream, divided
- 1/3 cup cocoa
- 1 cup sugar
- Pinch salt
- 1/2 teaspoon instant coffee (optional)
- 8 ounces semi-sweet chocolate, finely chopped
- 1 1/4 cups milk
- 1 teaspoon vanilla
In a large saucepan, combine 2 cups heavy cream, cocoa, sugar, salt, and instant coffee (if using). Heat mixture, whisking constantly, until sugar dissolves and cream is scalding. Add chopped chocolate and whisk until the chocolate is melted and the mixture is smooth.
Remove from heat. Whisk in the remaining cream, the milk, and the vanilla. Pour mixture into a pitcher and refrigerate until chilled.
Freeze according to ice cream maker directions.