Very Chocolate Ice Cream204 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 4 hr 20 min
“This is a very rich, custard style ice cream with NO raw eggs!” - by WENDYWR
Original recipe yields 8 (1/2 cup) servings
- Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
- When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
Amount Per Serving (8 total)
- 352 cal
- 26.7 g
- 26.9 g
Based on a 2,000 calorie diet
Reviews (204)Rate This Recipe
"Both in quality and texture, this is one of the best ice creams I've ever made. I had none of the issues or criticisms others experienced like graininess, flecks of chocolate, consistency, freezing ti..." See moreme, etc. In my opinion this is a flawless recipe, and my suggestion is to use the finest chocolate your budget can afford. I used 3 ozs. of Scharffenberger chocolate (by accident!) and it was perfect, tho' die hard chocoholics might even appreciate another ounce. This had a smooth, velvety mouth feel, totally creamy, chocolatey and rich. This is every bit as good as the frozen custard Wisconsin is so famous for. The directions are well written and easy to follow. No need to change or add a thing--unless you have some unexplainable burning desire to do so!"
"Don't be fooled by these ratings. Have been making homemade ice cream for years. This recipe will not freeze. In over an hour run time the best I can say is that it thickened. Taste is average at best..." See more. "
"Very TASTY Recipe! The only change to the ingredients was that I used half & half instead of the milk. Also after the chocolate was melted I put the pan in ice water for 2 minutes then wisked in the ..." See morecream & vanilla, then refrigerated the mixture for several hours before freezing. This version is how my other ice cream recipes are made and they have all turned out great!"
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