Very Chocolate Ice Cream

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 time, 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.

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 cream & 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!

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 where you take warm mix out, add to egg & return to the pan). And I threw in semi sweet chips that I presumed had melted sufficiently. Then I failed to chill well before putting in my machine. Worse yet, I used my Cuisinart freezer that allows a fairly thick build-up in the canister between the dasher & the edge, preventing the center from getting to the coldest area. The band-aid was to put the half-frozen mix into a shallow container in the freezer and stir every few hours until it was ice cream. Tasted good, but had "bits" (either choc chip or egg - not sure) The CURE is: follow the directions! Do not boil, properly temper the eggs, use as tiny chocolate bits as you can (shaved is best), chill completely before freezing, and use a maker whose dasher really scrapes the canister edge. (My Waring did great) If you don't hurry, you will be rewarded with a very rich, delicious ice cream. As another reviewer stated - not overly chocolate in flavor, but exceptionally rich in taste & texture.

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 I've ever had!

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 cream. Yummy. Also, I have stirred in peanut butter to make chocolate peanut butter and it is wonderful! My family gives it 2 thumbs up! Great recipe and very easy!

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 for sharing.

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 semisweet chocolate, used giradelli unsweetened dark chocolate. I also added 2 1/2 c heavy. It was GREAT!!! Sure beats that no sugar added stuff in the market!!!

Oh. My. Gosh. This has to be one of the best things I have ever tasted. So perfectly creamy and smooth and chocolaty. Heaven help me. I cooked the milk mixture with the egg yolks to 180 degrees, removed from heat, and dumped in the finely chopped Bakers Semi-Sweet chocolate and let it sit a few minutes, then stirred until melted completely. Refrigerated it overnight. Added the cream and vanilla just before freezing in my ice-cream maker. Absolute perfection. Wouldn't change a thing.

i have many ice cream recipes and i tried all.but this one is the best.nearly impossible to discover its homemade.very chocolate ice cream is very very delicious..

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-textured, though, so next time I think I'll use one whole egg and two yolks so that the flans will hold their shape better once they're unmolded. Perfect chocolate flavor.

Great recipe! I also tried this using 1% milk, instead of whole, and half 'n half for the heavy cream. Everyone at the cookout couldn't believe it was light ice cream.

SO GOOD! This was my very first homemade ice cream ever, made in my Christmas-gift Cuisinart ice cream maker (which, btw, is worth the price tag vs. other models I've seen friends use). I chose this one vs. the other highly rated chocolate ice cream on this site because this one contains tempered eggs rather than raw ones. I did not adjust the recipe save to use heaping tablespoons of cocoa rather than level ones, just because I'm lazy and you can never have too much cocoa. The flavor is almost identical to that of homemade chocolate cream pie (minus the crust, of course!). I had high expectations for this recipe, but I must say this has thoroughly exceeded them. As a note to others who have had trouble, your grainy texture is most likely tiny bits of scrambled egg from improperly tempered eggs --chocolate mixture too hot when you added it to your egg yolks, or, didn't stir it fast enough after adding it to the yolks. Thank you so much for posting this wondeful recipe, it will make my husband's birthday party great!

WOW!!! This is better than Haggen Daaz. This ice cream is smooth and creamy. The chocolate is rich and deep. Use quality ingredients, and it will turn out perfectly! Invest in good cocoa; the price difference isn't that much. Trader Joe's Belgian chocolate is affordable and a great quality.

This is the first ice cream I've ever made and it is sooo good! I used whole milk, heavy whipping cream and Ghirardelli semi-sweet chocolate. The ice cream texture is smooth, creamy and rich and it set up beautifully! I did strain my custard mixture before putting it in the refrigerator. I'm a chocoholic, so I have to admit I added an extra ounce of the semisweet chocolate plus chocolate chips. Love this recipe! It is decadent and I will definitely make it again.

This is the first ice cream I've ever made and it is sooo good! I used whole milk, heavy whipping cream and Ghirardelli semi-sweet chocolate. The ice cream texture is smooth, creamy and rich and it set up beautifully! I did strain my custard mixture before putting it in the refrigerator. I'm a chocoholic, so I have to admit I added an extra ounce of the semisweet chocolate plus chocolate chips. Love this recipe! It is decadent and I will definitely make it again.

Very very very good! What more is there to say that already hasn't been said. I used bittersweet chocolate. I didn't feel the need to use the vanilla and in my opinion it was not needed. To help with cocoa lumps mix the cocoa and sugar well before adding the milk. Excellent recipe. **Update** I was too lazy to make icecream so I poured the liquid into an popsicle mold and had the best ever chocolate popsicle!

This was absolutely amazing! Please, please make this. I am an ice cream freak, and it was the best ice cream I have ever eaten. I used half and half instead of whole milk because that's what I had. For the chocolate, I used Nestle's baking cocoa powder and Ghiradelli milk chocolate chips. I also love mint ice creams, so I added 3 drops (it is very strong, so don't do more than that!) of peppermint OIL. All I can say is wow, wow, wow! You cannot get this at a store. For the second batch, I added crushed Oreos, and it tasted EXACTLY like a DQ Girl Scout cookie Thin Mint Blizzard.

Awesome creamy ice cream. This turned out prefect despite me using only two eggs because I didn't have three and not tempering the eggs, the step the directions called for. I used a small handful of Ghiradelli milk chocolate chips and 1 ounce of 99% cacao. I just had to improvise a bit with that I had on hand this time. I will make this again and again! Thanks!

This is the first ice cream I've ever made and it is sooo good! I used whole milk, heavy whipping cream and Ghirardelli semi-sweet chocolate. The ice cream texture is smooth, creamy and rich and it set up beautifully! I did strain my custard mixture before putting it in the refrigerator. I'm a chocoholic, so I have to admit I added an extra ounce of the semisweet chocolate plus chocolate chips. Love this recipe! It is decadent and I will definitely make it again.

Dark chocolate cocoa, skim milk, light cream, chocolate chips, 3 T. egg substitute. Also awesome if you add peanut butter. Yum!

This is the best ice cream I have ever made. The flavor is rich and delicious and the texture is smooth and dreamy. I doubled the recipe and used whole milk. I also poured the mixture through a strainer to get rid of any chocolate chunks and egg yolk bits that didn't dissolve. It really helps with the texture. With the recipe doubled, it made about 2 quarts, plenty for my family. My dad tasted the base before freezing it and he said it was so good, he would've eaten that! Thank you so much for this recipe. Will be keeping it forever!

I followed the recipe and instructions and it was super runny still 20 minutes into freezing it in my ice cream maker. I have never had this problem before so now I'm trying to figure out how to fix it so a whole batch of ice cream doesn't get turned into a very expensive chocolate milk.

O. M. G. This is amazing! I made it twice. The first time I used Hersheys special dark cocoa and ghiardelli dark chocolate. It was delicious. The second time I followed the directions exactly, except I used ghiardelli sweet ground instead of unsweetened cocoa, and it was also amazing. After I took it out of the ice cream maker, I drizzled melted chocolate (semi sweet, but you can use any) slowly into the ice cream while whisking it. It hardens like the chocolate does in stracciatella gelato and I really can't stress how good it tastes. Little bits of thin flaky chocolate. Yuuum. You would never know this ice cream is homemade. Not sure why people had trouble with it hardening. I didn't have issues either time I made it.

superb recipe. I did some changing around by adding more chocolate and used 2 hot chocolate packets instead of cocoa powder. I also added a bit more vanilla and it tasted great. (I dont suggest messing with the vanilla amount.. cept my wife wants vanilla in everything. )

Wow! This is the best homemade chocolate ice cream I've ever had. Used high fat Dutch processed cocoa and 60% dark Ghirardelli baking chocolate. I can't wait to see how it ripens and to add brownie chunks next time- just like my favorite from Ben and Jerry's

Mmmm. Good ice cream! I've been craving something sweet all week, but nothing "too" sweet. This was perfect - creamy, smooth & mildly sweet. Although you can taste it, the chocolate note is not star here (Wendy's recipe is not overpowering or artificial tasting, despite my hubby's comment that it was "very" chocolatey lol!). If you want a more intense chocolate flavor, top your ice cream w/ chocolate syurp (the beauty of this is that it can be as sweet as you want it to be). I too had issues as AKBMEIER did, but not for the same reasons. I had no problem w/ the cooking process (i.e. tempering, melting, cooling). My hiccup was not using my (KitchenAid) ice cream maker correctly. :( In retrospect, I SHOULD have mixed my cooled chocolate, cream & vanilla together BEFORE adding to my canister. B/c I didn't, my chocolate froze, thus causing a thick build-up b/t my dasher & the edge of my canister. I almost had to give up (my dasher couldn't churn b/c everthing froze up b4 it had a chance to). In the future, I'll be more careful. :) The good news is that I was able to salvage everything w/o ruining the end product (i.e no unmixed chunks). My only complaint is that compared to other ice cream recipes, this takes a while to freeze. If you enjoy soft serve ice cream, this will be right up your alley. All in all, this is a great, basic "chocolate" ice cream recipe (not really "very" chocolately tho, IMHO...). My hubby approves of me making this again & I agree! Thanks WENDYWR! :-)

This was rather goooood!!! So tasty and yummy. I really don't have any complaints about this recipe. I will try it again using splenda in place of the sugar. My kids just scarfed it down. The batch as gone just after it was ready to be served. I guess I'll have to make another batch... ;)

This was easy to do and very rich and delicious. The only problem I had was that it didn't freeze very well. The next day the leftovers tasted flat. But we will definitely make this again!

Fabulous and perfect. I've made it twice now. Once, with dark chocolate flecks added before freezing. Second time, it was a base for Rocky Road. It's the perfect chocolate custard style ice cream. It took about 35-40 minutes to freeze in my ice cream maker. It then went into the freezer over night. Smooth, creamy, scoopable, and a premium taste. Just follow the directions and you'll enjoy it too.

Absolutely the best homemade chocolate ice cream I have made to date. Easy to make, ingredients easily had and the choice of chocolates you have to put in your ice cream depending on your taste are endless. The flavor and texture are just prefect to my liking. My family insist this go in the recipe box.

I make ice cream at least once a week during the summer and this is the best ice cream recipe I have ever tasted. As written, it has a smooth, thick and creamy (yet not greasy) texture and the perfect chocolate flavor. I altered the recipe only slightly; I used special dark cocoa powder, and added chopped almonds. Also, I did not refrigerate the mixture for two hours, only let it cool on the stove to room temp before putting in my ice cream machine and I had no problem with it freezing. PERFECT!

This was the PERFECT chocolate ice cream recipe!! Taste and texture were spot on... I felt like I was putting frozen ganache in my mouth... I did double the amount of semisweet chocolate (I used Ghirardelli chips), but I don't know that it was necessary. As another reviewer mentioned: DO NOT BOIL, make sure your chocolate is in small pieces (GRATE if possible), and use the best chocolate that fits your budget. You'll LOVE the results. O, and if you can find it... use MEXICAN Vanilla!!

The best chocolate ice cream ever! I substituted a 3.5 70% cocoa Lindt choc bar for the semi-sweet. I used Hersey's dark European style cocoa powder instead of regular, and made the tablespoons heaping. I cut the sugar to 2/3 cup. I used my in-pan blender gizmo to whip this recipe at every stage. Result? Froze hard and was beyond dark in flavor. In my next try i'm going to add Starbucks expresso instant coffee as a further flavor booster. My version of this recipe will be named Nuclear Chocolate.

The absolute best chocolate ice cream I've ever had in my life!!!

I halved the recipe and made it in two batches in my tiny half-pint ice cream maker. I used half as much sugar as called for. This is the first homemade ice cream recipe I've made and it's amazing-- lucious-tasting and incredibly smooth. I'm making it for the third time right now, and will make it many more times!

VERY CHOCOLATY! In place of semisweet chocolate, I used 2 ozs. of unsweetened chocolate plus 8 teaspoons of sugar. Other than that, I followed the recipe exactly. Thank you WENDYWR for sharing!

Very good! I'm not a huge chocolate ice cream fan, but the richness is great. For those concerned about scrambled eggs, I would recommend straining the mixture after it cooks.

This was the first ice cream we made in our new ice cream maker, and it was like eating heaven.

This is the first recipe I've tried with my new ice cream maker and it turned out delicious!!!!! It was soft-serve consistency after churning for 25 minutes and after 3 hours in the freezer, it is the consistency of store bought. Wow. That's all I can say, is WOW. I followed the recipe exactly as written except I cooled the first part down in an ice bath before cooling in the fridge. I will make this again and again...oh, and I used a chopped up Hershey bar since I had no fine chocolate...didn't think chocolate chips would do. Okay, okay, one more thing- I also poured it through a strainer after heating and I'm glad I did because I was able to capture some egg-type chunks. Thanks for a great go-to recipe! The kids and hubby loved it...

This ice cream is so good. I used 2 oz of 60% to 80% cocoa this was what I had and 1 TBS instant coffee granules. It made a chocolatey creamy delish ice cream. I am trying this today as a vanilla version no cocoa powder or chocolate with 1 vanilla bean simmered in the custard.

DELICIOUS!!!!!!!! Absolutely DIVINE ice cream. I quadrupled it because we have a large ice cream machine.

I followed this recipe exactly and was very disappointed. It took a long time to freeze and the flavors were off. It wasn't chocolaty at all, but tasted more like a wendy's frostee. that said, i do enjoy a good frostee, so it wasn't too bad!

This is hands down the best Chocolate Ice Cream I have made. I added 2 whole eggs instead of the 3 egg yolks, mixing it in with the milk and cream before cooking, and didn't measure the chocolate chips, (I figured 2 hands full was enuff). Smooth and creamy, it was wonderful. Will make this again and again.

This recipe is wonderful! I used nestle semi-sweet chocolate chips and they melted perfectly. I also froze the mix in the freezer and while stirring in every 30 minutes instead of using and ice cream maker. The ice cream is very sweet and chocolatey. It gas great texture and by far better than any other ice cream I've had! I highly recommend this to anyone wanting a great tasting treat!!

WOW! I am tempted to skip dinner and just dive in to this ice cream. I just finished making it in my new ice cream maker and it is fabulous! Be sure to use the best possible ingredients for the best product. I used Ghirardelli cocoa which is Dutch processed. I hadn't really planned ahead and the only semisweet chocolate I had was Hershey's mini chips and I did use three ounces as recommended by Naples. I also used very good vanilla extract. I poured the mixture through a sieve before chilling. I didn't have any problem with getting it to freeze. I suspect that those who did made one of three mistakes: Be sure to cook your mixture enough. It should be thick like chocolate pudding while it's cooking; Be sure to cool your mixture thoroughly. I left a stainless soup spoon in which conducts the heat out and makes it chill faster; Finally, you do have to make sure, if you use an ice cream maker with a frozen insert or bowl, that your insert or bowl is thoroughly frozen. I added miniature peanut butter cups cut in half at the end for chocolate peanut butter cup ice cream. I can tell from just tasting this as I put it into a container and into the freezer that this will be some of the best ice cream I have ever eaten (and, believe me, I have eaten more than my share of ice cream!). My waistline will suffer but my taste buds thank you WendyWR!

Perfect chocolate ice cream! Just came home from an ice cream party and this was just delicious! I used 3 oz of Scharffen Berger extra dark chocolate. I started grating it but that took too long to do so I put it in my Cuisanart and got it as fine as I could, I added it to the custard over a very low heat and continued to stir until it was completely melted. This eliminated the tiny pieces of chocolate some reviewers didn't like. Of course if you want pieces of chocolate just follow the orininal recipe. I also refrigerated the mixture overnight before putting into the ice cream maker.If you like soft serve ice cream you can eat it immediately from your ice cream maker. I froze mine in a stainless steel container so we could make nice scoops for our sundaes. It was realllllly good!

It does take longer to form.

LOVED this ice cream! It firmed up wonderfully, which rarely seems to happen with home made ice cream. I threw in some mini marshmallows and chopped nuts and had a great rocky road. I'm going to pour my next batch into a gram cracker crust, and make an ice cream pie. This recipe is a keeper!

I added some extra chocololate, and it tasted very good, but would not freeze in the ice cream maker. I'm going to find another recipe that works.

Outstanding recipe. Made this twice this week, once with heavy cream and once with half and half. No problems at all with this freezing up even with my rinky-dink little ice cream maker. I added an extra ounce of dark chocolate and extra tablespoon of cocoa to each batch. I did put this through a sieve as recommended by others and also took another's suggestion to cool it in a pan of ice water for a few minutes rather than chill for 2 hours. This is now my go to recipe for chocolate ice cream. I did use shaved ghiradelli bittersweet chocolate for the second batch...yum!

Fabulous! This was my first time making ice cream ever in my life, and it came out wonderful. After reading some of the reviews I added an additional ounce of dark chocolate, and poured the chocolate mixture through a strainer before chilling it...was glad that I did, because I could see where I strained out some little bits of egg that I had not properly tempered...other than that, followed the recipe exactly and it was SO good. A keeper!

I misread the quantity of chocolate, instead of 2 oz, I mixed in 2 cups! I added about 1/3 of peanut butter along with the chocolate. I put the mixture into my ice cream maker bowl which I frozed for 2 days prior, then put in the refridgerator for less than an hr. Took it out and pour in heavy cream and vanilla extract. I also added 1/4 tsp of almond extract just because I love almond mix in with everything dessert. Then I let my machine do the mixing for 15 mins. It was less than 3 hrs in the freezer before my husband cannot resist any longer, took it out and start eating. It was frozen well, just like the ones you get at Ben and Jerry's. YUM! 5 STARS RECIPE!

I just made this today and it's fantastic! It's definitely the best homemade ice cream that I've made. In fact, we're supposed to serve it tonight for dessert with friends and my husband wants me to keep it all for us. I'm making back-up brownies to serve to our guests now. :-) I followed the directions exactly except that rather than refrigerating for 2 hours, I put in the freezer for about an hour because I was short on time. I used plain old, Nestle mini chocolate chips because that's what I had on hand and it turned out great. I can't wait to try again with better quality dark chocolate.

Very chocolatey indeed! I will still search for a better chocolate ice cream recipe though. If I have no luck than this will be one to fall back on.

I like rich chocolate ice cream and found this to be a medium chocolate in taste. I also found the ice cream mix thin and hard to freeze.

This is the best ice cream EVER! I will never use another chocolate ice cream recipe. I made this for some friends and they couldn't quit raving over it. Follow the instructions exactly and you will have a perfect, velvety smooth and rich ice cream!

Great flavor and great consistency. I did have some issues with the ice cream being kind of gritty but that was an error on my part. I had a hard time melting my chocolate evenly so there were a lot of tiny chunks of chocolate that made it gritty. Next time I'm going to melt the chocolate separately and then add it to the cream.

I just made this and it is GREAT! I changed it up to be healthier and will share for those who are curious...as I always am;) I used NutraSweet (no sugar) 1/2 & 1/2 (no milk or cream) and intense dark chocolate instead of semisweet. Super super chocolatey and creamy as well. I don't know how it would be, as far as consistency, if frozen for a long period of time, as it will not last that long, but it seems like it would freeze too solid, probably because of the 1/2 & 1/2...so if you are to try this I would try adding the bit of alcohol at the end to keep it scoopable. Hope this helps someone:)

I am not a mega chocolate lover and thought the additional semi-sweet chocolate might be a bit much so i left it out. Loved the result.

Amazing! The only change I made was to increase the cocoa to 1/3 cup because I didn't have any semisweet chocolate to melt into it. (It was really nice to be able to skip that step, too.) The flavor was fantastic and the ice cream ended up firm, smooth, creamy and rich. I've made a lot of homemade ice cream lately, but this was my first time trying a custard style. I will definitely be trying this type for other flavors and will be using this recipe a lot!

I had only Hershey's Special Dark cocoa powder, so I added some espresso powder as well. The best ice cream I've ever tasted. My family loved it too! Thanks so much!!!

excellent recipe. this was just divine. very smooth and froze very well. this is a sweet ice cream. for those with a smaller sweet tooth, you could easily use 1/2 the sugar and it would still be tasty. from now on, this will become our standard chocolate ice cream recipe. thanks for sharing!

I have no idea why someone would say this didn't turn out anything less than spectacular! Maybe they messed up on the directions, because I made this, and my daughter says this the best ice cream she's ever had in her life! I have to say, it was pretty divine! I used all organic ingredients, and it was the bomb!!

We substituted evaporated skim milk for the heavy cream and used crated baking chocolate and it came out WONDERFUL!

SO GOOD! This was my first time making ice cream (as an adult, as a child I always helped my mom used to make it with a hand crank machine and chipped ice) so I wasn't sure what to expect. I've made custard before though so I had that part knocked. This turned out excellent for me. I used skim milk and only 1 cup of cream as that's all I had in the fridge. I also used 70% dark chocolate. I bet the quality of chocolate you use makes all the difference here. If you use cheap, it'll taste cheap. It still came out incredibly smooth and fudgy even with the skim milk, so I'll do it that way every time (and there WILL be others) I make this to shave off a few calories. Hands down better than any ice cream you can get at the store. I also baked a few double chocolate cookies, crumbled them and popped them into my kitchen aid about 15 minutes into the churning. Absolute bliss - I'll never buy chocolate ice cream again.

INCREDIBLE!!! I used 1/2 and 1/2 rather than milk.... plain 'ol Hershey's cocoa powder and Baker's chocolate. Very good, very rich! Just what I was looking for. Not a single bit grainy. Froze just fine. I will try with more expensive chocolates just to play, but, WOW! Don't be fooled by negative reviews.

We've made several chocolate ice cream recipes and this is the best!

We loved this ice cream! I cut the sugar to 1/2 cup and that was sweet enough for us.

it tasted good, but it never became ice cream. We gave up and just had milkshakes.

very rich! Also very sweet - cut sugar in half.

the adults AND kids thought this was way too sweet. i didn't even add a full 3/4 cup of sugar! maybe i'll try the recipe again using a scant 1/2 cup.

This was my first time making ice cream. I borrowed my neighbors ice cream maker and I will say that this tasted wonderful. Mine ended up more like soft serve but thats probably due to my lack of experience. I topped it off with sprinkles and 'Chocolate Syrup' from this site.

The BEST chocolate ice cream recipe I have ever made. Smooth, velvety texture. I pour it through a sieve prior to refrigeration, so there aren't any lumps. The people who have had trouble with this not freezing, may have skipped the refrigeration step? I make this every week and have never had that issue.

Wonderful as is -- incredibly rich and soft, and stays well in the freezer for several days without developing a chalky texture. Can't wait to make it again!

This was very yummy, rich and creamy. I would not change a thing. I had no trouble getting it to freeze as others have commented on. Perhaps it's because I put the chocolate mixture in the freezer for about 2-1/2 hours to get it really cold before mixing with the heavy cream. It was not frozen but just really cold before I put in my ice cream maker. My husband said it was "excellent". We ate it with toasted slivered almonds and a touch of whipped cream. Yum.

This really is the best custard style chocolate ice cream I have made yet. Froze in my ice cream maker within 25 minutes as usual and when put in the freezer for a couple more hours had a perfect consistency. I loved that it did not overfreeze in the freezer. Follow the directions step by step especially cooling the bowls and making sure your ice cream bowl is very frozen prior to making. I do recommend using sea salt instead of table salt and 60 percent cocoa instead of semi sweet chocolate. Using good quality chocolate makes a huge difference in the flavor.

This was my first time making ice cream. I borrowed my neighbors ice cream maker and I will say that this tasted wonderful. Mine ended up more like soft serve but thats probably due to my lack of experience. I topped it off with sprinkles and 'Chocolate Syrup' from this site.

I love this recipe! When followed completely through, it yields a rich chocolate flavor and ultra creamy. The consistency prior to placing in the freezer is like a very thick shake. What an excellent ice cream!

LOVE this ice cream! Very chocolatey, smooth texture, and freezes very well. Stays creamy and smooth even after being in the freezer several days (unlike lots of other homemade ice creams). I followed the recipe exactly, which I rarely do. Wouldn't change a thing!

I've been using this recipe for about 3 years now and love it. I double it each time. I've never had any issues with it till yesterday and thought I'd post about it. In some reviews people mention graininess or flecks of chocolate. I've never experienced this till yesterday. If you do not follow the instructions EXACTLY this will likely happen to you. I heated the sugar/milk/salt/cocoa powder too long. There was no scorching but I did have a tiny bit of egg cook and it had to be strained. The other thing I did wrong was add the chocolate before the mixture was thickened. The result was chocolate specks throughout the ice cream. The specks were consistent so I called the ice cream Double Chocolate Ice Cream and got rave reviews. Our guests couldn't believe how the chocolate specks were so evenly distributed throughout the ice cream and they loved the taste. I made the recipe again today following the instructions EXACTLY. It turned out how it was supposed to be: rich, smooth, creamy with no specks of chocolate. This recipe reminds me of Talenti Milk Chocolate ice cream. It's really that good.

Very tasty, but I found it waaaaay too sweet. I'll try it with less sugar next time.

I will never buy store bought ice cream again! I added toasted almonds for a kick and all I can say is OMG! To Die For!

This ice cream is delicious! I agree with some other reviewers that it isn't very chocolaty, but I like that the chocolate flavor isn't overpowering. The best part about it is the texture, which is probably the best of any homemade ice cream I've personally tried. It's also the perfect base for adding your favorite topping, and it's quick & easy to make. This is now my favorite ice cream recipe.

This icecream is fantastic. Very creamy and chocolatey. The whole family loved it.

Amazing ice cream. Followed the recipe exactly and it turned out great. Had no problem w/ it freezing. I always chill over night before I put it in the machine. Usually only takes 20-30 min. to become ice cream.

If you follow the directions properly you will have no problem getting this to be a fantastic dessert!!! Mine even hardened around the edges of my ice cream maker. So follow ALL directions!!!! Enjoy.

Awesome recipe!! Very good, I had no problem with it freezing to soft serve in my machine. It is now in the freezer "ripening". Tomorrow it will be firm like store bought ice cream. Anytime I've ever made ice cream, that is the necessary steps to get it just right, so not sure what people are having problems with or they don't know about the "ripening" step. The only change I made was that instead of using 2 cups of heavy cream (I just couldn't fathom all that fat), I used 1 cup cream and 1 cup milk, on top of the initial cup of milk. I sneaked a few bites before putting it in the freezer and it was AMAZING!!! I don't know how I'll wait. I also did like a few other people and I strained it after melting in the chocolate.

Where is the 10 star box! I now use this as a base for all my ice cream. I did start out making the chocolate, then I made it without the chocolate ingredients. And I also made STRAWBERRY and OREO COOKIE ice cream! I think the strawberry turned out the best, next to the plain vanilla. I used frozen strawberries; thru them in a bowl to thaw with 1/4 cup sugar; cut the sugar down to 1/2 cup to the milk. Once the strawberries were thawed, I put them in my "bullet" to puree before adding to the cream mixture. I will never be buying store bought ice cream again. And yes, take your time making the custard - you won't be sorry.

I just made this recipe, I actually took a shortcut with the cooling, and froze for 45 minutes, put in the cheapest 2 quart Wal-Mart special ice cream freezer for 35 minutes. My family commented that the flavor was better than the local custard (Sheridan's) store's chocolate custard. We wiped it out in less than 10 minutes. Maybe would be better if we made 4X the recipe in a good gallon sized freezer and froze it harder. EXCELLENT already have a second batch in the refrigerator for tomorrow.

Very good recipe. I added 1/2 cup of cream and 1/2 cup of 1% milk because that was all I had. I have made it 3 times since. It is always good and rich.

Very good ice cream. I like that the egg get's cooked, and I love the chocolate. I didn't really like the grainness that came from the chocolate that was melted into it, but it was still good, perfect for any chocolate lover.

Followed the recipe exactly. The Bakers Semi-Sweet Chocolate that I used left a slight grainy texture. I had read in the reviews before I made it that someone else had the same issue so I ran it through a sieve. Next time I'll strain it through cheesecloth. Even though it had that slight grainy texture, every ounce of it was consumed. I had no problem getting it to freeze in my Cuisinart ice cream maker. As with any ice cream recipe, the mixture must be very cold before you put it in the machine.

Excellent recipe. I substituted heavy cream for nonfat raspberry yogurt and I substituted the unsweetened chocolate with some chocolate easter bunny I had lying around. It is thick and creamy. Add some frozen raspberries for an extra kick of flavor!

I'm not sure if I did something wrong but my machine ran for over an hour and the 'ice cream' would not get any harder than a VERY soft, soft serve. In fact it looks and tastes exactly like a Wendy's Frosty. Not that there's anything wrong with Wendy's frosty, but it's not at all what I expected.

Wow, this ice cream is the best chocolate ice cream I've ever made. Will continue making it this way from now on. We also had the problem with the chunks- I think some of my eggs did curdle as hard as I tried to not let it happen. Simple solution was to use a colander and strain them out, and viola! Delicious, velvety, chocolate ice cream. Next time, I'll be doubling it because it didn't last long....

I used 2 cups of 2% milk and 1 cup of whipping cream, because that's what I had at the house. The chopped up chocolate left specks of in the ice cream, which I don't mind at all - tastes like bits of brownies to me. My boyfriend doesn't like the texture (although he loves the taste) so next time I'll try melting it in a double boiler first. Oh and don't worry if you don't have any fancy chocolate - I used plain old Baker's and Nestle cocoa powder and I still really love this.

Wondeful ice cream. I used Hershey's Dark Chocolate Cocoa which gave it a deep chocolate flavor. However, when I added the cold cream to the egg mixture, the melted chocolate shattered into tiny flecks. It didn't affect the flavor of the ice cream, but made it a little grainy.

Second time making this and it was even better this time. I subbed light cream for the milk and heavy cream, increased cocoa to 1/4 cup, increased chocolate to 3 oz, and added 2T rum. The result was a very rich and chocolatey ice cream. On a side note, the mix was very thick after sitting in the fridge overnight, almost like pudding. However, it froze in my ice cream maker with no trouble at all.