PIES AND TACOS
Rich, creamy, and intensely chocolatey—this homemade chocolate ice cream is the real deal.
Start by whisking cocoa powder, sugar, and salt in a saucepan, then add the milk and cream.
Heat until hot and steamy, then stir in chopped chocolate until fully melted.
In a separate bowl, whisk the egg yolks and slowly temper them by whisking in a bit of the hot chocolate mixture.
Pour it all back into the pan and cook gently until thickened and coats the back of a spoon. Be careful not to boil.
Strain the custard, stir in vanilla, and chill overnight. Churn in an ice cream maker until soft-serve texture, then freeze for at least 4 hours until firm.
Craving a little extra indulgence, make this a sundae by topping with your favorite toppings, hot fudge sauce, whipped cream, this caramel sauce, and a cherry on top!
It’s the perfect make-ahead treat for summer.