The Best Chocolate Ice Cream

Haagen-Dazs used to sell a Belgian Chocolate ice-cream.  It had tiny flakes of chocolate that melted quickly adding an intense flavor to the ice cream.  Unfortunately, they are not selling it anymore.

Since then I have been on a quest to find the perfect chocolate ice cream.  I have tried many store-bought varieties (tough job I know).

Haagen Dazs still sells their popular chocolate chocolate chip ice cream, but the chocolate chips are too big and they do not melt as quickly as the flaked chocolate.

Unfortunately, my extensive search did not find a perfect replacement.

I finally decided to experiment in the kitchen and create my own recipe.

The result is an intense chocolate experience.  Use the highest quality of chocolate available.


The Best Chocolate Ice Cream

1 cup sugar
1 cup unsweetened cocoa (use a high quality cocoa)
1 cup boiling water
1 1/2 cups heavy whipping cream
1/3 cup grated chocolate (use a very high quality of chocolate)

In a bowl whisk together the sugar and the unsweetened cocoa.

Carefully add the boiling water.  Stir until the sugar dissolves.

Chill until cold. If you are using a metal bowl it will cool in about fifteen minutes if it is placed in the freezer.  If you are using a glass bowl, then place it in the refrigerator for about 2 hours or until cold.

Pour the whipping cream into the cold ice cream mixture.

Pour the mix into an ice cream machine and follow the manufacturer's directions.  When the ice cream is almost frozen add 1/3 cup grated chocolate.  (I use a cheese grater to create small flakes of chocolate)

The ice cream will be soft.  It is really delicious at this stage, but it gets even better when it hardens.

Spoon the ice cream into a storage container and place in the freezer for about 2 hours.

Makes about 1 quart.