Chocolate Ice Cream

Author Maggie on June 3rd, 2008

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This is an easy and yummy recipe for chocolate ice cream. It is quick to assemble and freezes well. I serve it with angel food cake and raspberry syrup for an especially tasty dessert. My grandchildren like to smother the ice cream in chocolate fudge sauce and whipped cream and sprinkle crushed Oreos on top. Any way you serve it, chocolate ice cream is the best and this chocolate ice cream recipe is superb!

Chocolate Ice Cream

Ingredients:
2 cups of whole milk
5 large egg yolks
1/4 cup plus 2 tablespoons of white sugar
1 cup of heavy cream
10 ounces bittersweet chocolate, melted (or any dark chocolate that you like)

Directions:

In a small saucepan simmer your milk. You don’t want it to boil, just reach the point where it starts to make small bubbles around the edges of the pot. This keeps it from scorching.

In a small bowl combine the sugar and egg yolks. Beat well with an electric mixer for about 4 minutes.

Once the milk has simmered add half of it to the sugar/yolk mixture and whisk well.

Stir the sugar/yolk/milk mixture into the rest of the milk in the saucepan and cook over low heat. Be sure to stir constantly until the mixture is thick and coats the spoon.

Remove the mixture from the heat and stir in the heavy cream

Pour mixture into a medium sized mixing bowl that has been set in an ice bath or has been thoroughly chilled beforehand.

Melt the chocolate in a double boiler. If you don’t have a double boiler, you can place a large pot with water on the stove and heat. Place broken up chocolate in a separate pan and place on top of the first pot. The steam from the bottom pot will warm the one with the chocolate in it and start the melting process. Stir until the chocolate has melted.

Add the chocolate to the mixture and let chill in the ice bath.

Once the mixture is completely cool, place the mixture in your ice cream maker and follow the manufacturer’s instructions. You will find that if you let the mixture completely cool beforehand, it will freeze much faster in the ice cream maker. I tend to be impatient and get it in the maker after about an hour, but really, you should wait for 3-4 hours.

Store in a plastic container and place in the freeze.

Serve with birthday cake or with fudge sauce and whipped cream. Add some fresh raspberries and raspberry sauce for a delightful treat!!