Velvety smooth, rich chocolate ice cream with morsels of chocolate chunks = the perfect stress buster
The weather has actually been really warm lately (mid 20’s), so we had to wait for a cooler day to make ice cream. I think I’ve mentioned that I tried making frozen yogurt in the middle of a warm day before, and that just wasn’t smart. The frozen ‘can’ just defrosted so fast and wasn’t able to freeze the mixture.
The method of making this ice cream was exactly the same as Javachip Ice Cream . The only difference in terms of ingredients was the use of whipping cream, instead of coffee cream and omitting the coffee granules.
Double Chocolate Chip Ice Cream
- 2 cups whipping cream
- 2 cups milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder (or more to taste)
- 4 egg yolks
- 1/2 cup semi-sweet chocolate chips
I forgot the last time I used whipping cream to make ice cream. Lately, I’ve been using coffee cream instead, but after tasting this, I can definately say that the texture is much more creamy and gives a smoother/ richer mouthfeel compared to using coffee cream.