Homemade Ice Cream | Cary Downtown Farmers Market

Homemade Ice Cream

Chef’s Corner


Article by Mitch Samples

Another hot and muggy week has got me thinking of cool refreshments again.  Last week we considered the adults in our community offering a delicious blueberry sangria.  This week it’s all about the kids.  I’m sure most of you are aware of the Maple View Farm dairy products being sold at the Queen B Farms  tent.  Cream, whole milk, butter, and butter milk; all of them are great.  I want to focus on the Chocolate Milk, a dessert by itself, but I want to elevate it even further and make something special with it: Chocolate Ice Cream! And bonus, it’s so good you don’t need to add sugar.


Maple View Farms Chocolate Ice Cream

3 C Chocolate Milk

4 Egg Yolks

1 C Whipping cream

¼ tsp Kosher salt

2 tsp vanilla




  • Place the chocolate milk in a small double boiler or 2-quart saucepan and vigorously whisk in the egg yolks.
  • On medium heat, slowly bring the milk and eggs to a low simmer, stirring frequently and cook until the mixture thickens. This will take about 5 minutes one the milk is hot.
  • Remove from heat and mix in the whipping cream, salt, and vanilla.
  • Transfer the mix into another container and refrigerate until cool. This will take at least 2-3 hours but overnight is best.
  • Once cool, stir the mixture thoroughly, put it in your ice cream maker and churn according to the manufacturer’s instructions.


Fun additions to this ice cream are white or dark chocolate chips, dried cherries, or cocoa nibs which can be added just before it has finished churning.  Adding 2 Tbs of Irish Cream, Kahlua or Coconut Rum are also great additions and should be added to the mixture before refrigerating.  If using these, it will take about 10 minutes longer to churn.


If you don’t have an ice cream maker check out this article for ideas on how to make ice cream without one.


If you have any questions, please contact Mitch at mtsamples@gmail.com.  I am at your service.




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