Ingredients for Ben Jerry's Chocolate Ice Cream
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How to Make Ben Jerry's Chocolate Ice Cream
- **Get started:** Prepare your ice cream maker according to the manufacturer's instructions.
- **Make the custard:** In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is steaming (do not boil).
- **Temper the eggs:** In a separate bowl, whisk together the egg yolks. Slowly whisk about 1/2 cup of the warm cream mixture into the egg yolks to temper them, then pour the tempered yolks back into the saucepan with the remaining cream mixture.
- **Cook the custard:** Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170-180°F). Do not boil.
- **Chill the custard:** Remove the custard from the heat and strain it through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- **Churn the ice cream:** Once the custard is well-chilled, churn it in your ice cream maker according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- **Add the almonds:** About 2 minutes before the ice cream is finished churning, add 1 cup of roasted whole almonds (salted or unsalted).
- **Freeze:** Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to fully harden.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
201g
Fat
125g
Carbs
21g
