After trying my hand at plain vanilla ice cream, I decided to tackle another popular ice cream flavor staple: chocolate ice cream. I figured it would be one of the easier recipes to make and once I get this down, I can add other mix-ins into the chocolate ice cream base like peppermint extract to make peppermint patty ice-cream or nuts and marshmallows for rocky road ice cream. One day I want to add fresh raspberry for one of my favorite flavor combinations: chocolate raspberry ice cream! You can pretty much add anything to the base and it’ll taste good! I used David Lebowitz‘s chocolate ice cream recipe (here it is online) and the result was one of the richest, creamiest chocolate ice creams I’ve ever had.
For the chocolate, I wanted to use good ingredients so I used Guittard’s semi-sweet chocolate chips. Being in SF, you would think I would be partial to Ghiradelli’s chocolate, but I like Guittard the best! I remember when I lived on the east coast, I could never find Guittard at the regular super market, I could only get Nestle or Ghiradelli. Guittard is a little more pricey but well worth it for the quality!
After chilling the custard mixture for 8 hours and the churning in my ice-cream maker for another half hour, the result was one of the best chocolate ice creams that I have ever had!