My family members know that I tend to be a vanilla ice cream kind-of-girl. Even though I love chocolate in general (cookies, cakes, brownies, etc.), it's just not my go-to for ice cream. But this chocolate ice cream is amazing and is worth making an exception. It is creamy and yummy and definitely hits the spot when you have a chocolate craving. It's kind of a complicated process as it is a custard style base that takes some time and preparation, but it's worth the work. I suggest starting in the morning on the day before you want to serve it. That way the ice cream base has plenty of time to chill in the refrigerator before you churn it, and then you can freeze it overnight before serving the following day.

Ingredients:

• 3/4 cup granulated sugar, divided
• 3 Tbsp Dutch cocoa powder
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1/4 cup corn syrup
• 4 oz. bittersweet chocolate, chopped
• 4 large egg yolks
• 2 tsp pure vanilla extract

Directions:

1. Whisk together 1/2 cup sugar and 3 tablespoons of cocoa powder in a medium saucepan. Whisk in the cream, milk and corn syrup and simmer over medium heat (will bubble at the edges of the pan).
2. In a microwave safe bowl, melt the chocolate on 50% power in 30 second increments, stirring in between each cycle, until the chocolate is melted. Let it cool slightly.
3. In a medium Pyrex or other heatproof bowl, whisk together the remaining 1/4 cup sugar with the egg yolks until the mixture is slightly pale in color and fluffy (about 1-2 minutes). 
4. Stir in the melted chocolate. The mix will thicken and set a bit.
5. While continuously whisking, slowly pour 1 cup of the hot milk mixture from the pan on the stove into the egg yolk mixture in the Pyrex bowl.
6. Now pour this egg yolk mixture into the pan on the stove while vigorously whisking.
7. Continue to cook the chocolate custard mixture, stirring constantly, until the mixture has thickened slightly (should coat the back of a spoon) and registers 175-180 degrees on an instant-read thermometer. 
8. Pour the mixture into a large Pyrex or other heatproof mixing bowl, and stir in the vanilla extract.
9. Cover the mixture with plastic wrap, carefully pressing it against the surface of the ice cream mixture to prevent a skin from forming on top.
10. Chill the ice cream mixture in the refrigerator until completely cooled, for at least six hours.
11. Churn the ice cream mixture in your ice cream maker according to the manufacturer's directions.
12. Transfer to a container, cover, and freeze in the freezer until firm, about 6-12 hours.

Note: If you want to add mix-ins like chocolate chips, peanut butter cups, etc., just add them in during the last couple minutes of churning.

When I go to local artisan ice cream shops, I often gravitate toward fruit flavored cheesecake ice cream. Now that I have finally gotten smart and purchase an ice cream maker for home, I thought it was time to make one of my favorites. This is the BEST blueberry cheesecake ice cream. It is rich and creamy and fruity, and the hint of graham crackers really make this reminiscent of  cheesecake. 

Ingredients:

• 1 pint fresh blueberries (about 2 cups) 
• Note: You can use frozen blueberries, but you need to thaw them first and drain away any liquid
• 1 cup granulated sugar, divided
• 1 teaspoon cornstarch
• 1 tablespoon water
• 8 ounces cream cheese, softened
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• ½ tsp kosher salt
• 1 cup chopped graham crackers

Directions:

Make the blueberry compote:

1. Freeze your ice cream maker bowl for 24 hours before making the ice cream.
2. In a medium sauce pan, combine the blueberries and 1/4 cup sugar and bring to a boil. 
3. Reduce the heat to a summer and cook for about 10 minutes or until the berries have broken down.
4. Whisk together the cornstarch and tablespoon of water to make a slurry.
5. Add the cornstarch slurry to the berry mixture and cook for 1-2 minutes until slightly thickened.
6. Remove the berry compote from heat and transfer to a small glass bowl to cool. Make sure you cover the container once it has cooled a bit, and cool completely in the refrigerator before using.

Make the ice cream base:

1. Using a stand mixer with a whisk attachment, add the cream cheese and 3/4 cup sugar to the mixing bowl and beat until light and fluffy, about one minute.
2. Turn the mixer speed to low and very slowly drizzle in the cream, milk, vanilla extract and salt.
3. Mix until completely smooth to avoid lumps of cream cheese.
4. Transfer the ice cream base to the refrigerator and chill for 30 minutes (can leave it overnight).
5. After the base is chilled for at least 30 minutes, churn the mixture in the bowl of your ice cream machine according the manufacturers directions (probably 18-20 minutes).

Layer the ice cream ingredients:

1. Once the ice cream is finished churning, transfer 1/3 of the base into a shallow ice cream container or a loaf pan. 
2. Drizzle 1/3 of the blueberry compote over the ice cream. Sprinkle 1/3 of the graham crackers over the sauce.
3. Repeat these steps tow more times with the remaining ice cream, blueberry compote, and graham crackers.
4. Swirl the ingredients together with a butter knife to distribute the berries and crackers throughout the ice cream.
5. Cover the pan tightly with plastic wrap and freeze for at least 4 hours. 
6. Let it sit at room temperature for about 10 -15 minutes before scooping.