Making Chocolate Ice Cream

• Most recipes for quick chocolate ice cream call for unsweetened cocoa powder, sugar, and heavy cream. Some use a combination of milk or half-and-half with heavy cream. This variation allows the cook to beat the dry ingredients with the milk until dissolved; the heavy cream is then added, allowing for the cream to experience less "whipping," a process that can often lead to an odd taste and texture of the ice cream.
  
  One of the benefits of making your own ice cream, even in simple and quick versions, is the fresh, crisp taste. Unlike store-bought ice creams that are filled with various preservatives, homemade ice cream has only the basics. In addition, it costs about 60 percent less to make your own ice cream than it does to buy it at the store. (See Reference 1)
  
  

Custard-like Chocolate Ice Cream

• According to Stephanie Jaworski, founder of The Joy of Baking website, some of the best ice creams come from a custard base, made up primarily of cream, sugar, and eggs. (See Reference 2) The addition of the eggs contributes to the ice cream's smoothness. These recipes usually take a bit longer, like Jaworski's recipe here, but what they require in effort they reward in taste.
  
  To make this custard-like chocolate confection, simmer a small saucepan of water on the stove. Next, combine four eggs yolks and 1/2 cup sugar in a bowl until the sugar is dissolved. Set this aside. Then, mix 2 cups of half-and-half together with 1/3 cup plus 2 tbsp. of cocoa powder in a saucepan. Add 1 1/2 tsp. vanilla and heat just until scalding. Remove from the heat, add 2 ounces of chopped semisweet chocolate, and stir until melted. Pour the chocolate mixture into the egg mixture, and stir until combined. Place the bowl on top of the simmering water, and heat until the custard thickens enough to coat the back of a spoon. Remove the custard from the heat, but continue to stir for a few minutes to prevent overcooking. Cover and cool. Allow the prepared mixture to chill overnight in the refrigerator to ensure it is properly cooled. When thoroughly chilled, place in the ice cream machine and freeze until ready.