There are so many ice cream flavours constantly popping up, but delicious classic vanilla and chocolate ice cream will never loose their appeal. This recipe will not disappoint!
Heat the milk, cream, condensed milk and salt in a pot on medium heat until small bubbles start to form on the edges.
Shut off the heat, add the vanilla extract and whisk to combine.
In a medium size bowl, whisk together the sugar, cocoa and yolks with hand or stand mixer until smooth.
Pour about two cups of the hot cream over the egg mixture and whisk until well combined.
Pour the egg mixture into the pot with the cream and whisk until well combined.
Heat the pot on medium and keep whisking until the mixture starts to thicken. This can take 7 to 10 minutes. To test the mixture for doneness, dip a wooden spoon into the mixture. Run your finger through the coating on the back of the spoon. If it’s ready, the mixture will stick to the backside of the spoon and the path your finger made will remain intact.
Shut off the heat and let cool to room temperature.
Pour the ice cream mixture into a medium size bowl, cover and refrigerate for about 2 hours.
Pour the ice cream mixture into your ice cream maker as per the unit’s instructions and churn until you've reached your favourite consistency. Ours took about 30 minutes.
Serve the ice cream right away or store it in an air-tight container for future treats. Enjoy!