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My review
Very Chocolate Ice Cream
35
Wendy
"This is a very rich, custard style ice cream with NO raw eggs!"
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Ingredients
4 h 20 m servings 352Original recipe yields 8 servings (8 (1/2 cup) servings)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 407491 Ratings
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Most helpful positive review
3/6/2008
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, freez...
Most helpful critical review
5/31/2008
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 a...
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3/6/2008
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, freez...
5/31/2008
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 a...
9/18/2007
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 i...
7/11/2008
I agree with some others who had trouble getting this to freeze, except... I persisted and now I rate this a 5 star. On my first batch, I hurried. I didn't "temper" the eggs properly (that's wh...
8/18/2006
Excellent! Instead of the 2 oz unsweetened chocolate, both times I have made this I have used a 3.5 oz good quality dark chocolate bar. (Lindt 85% cocoa) Probably the best chocolate ice cream...
5/12/2006
This ICE CREAM is so good. The only problem I had with it that it was so think I had a hard time getting it to freeze and it would be something you might make and let freeze all day. Thank you f...
4/3/2007
We have made this ice cream 3 or 4 times. It is wonderful!! I always pour it through a sieve to make sure that I get lumps out. I have also made it with any combination of half and half and c...
10/19/2006
This was a fantastic ice cream. I did make some changes to accomadate nearly sugarless diet. I used 3/8 c agave nectar and 3/8c splenda. I accidentally added only 2 egg yolks and instead of s...
7/9/2007
I made this as chocolate flan, and was it ever luscious! I used unsweetened chocolate, so it ended up being a bittersweet custard that contrasted nicely with the caramel. It was a little soft-te...