Recipe by Bev I Am
This makes a very rich and creamy chocolate ice cream. Be sure for best flavor, to use a premium, high quality chocolate. If you do not like the bitter taste of the chocolate, be sure to add extra sugar (you can add up to 1 full cup). The Cook Time reflects freezing. Note: To make Belgian chocolate ice cream, stir in 1/4 cup rum or 1 tsp rum extract and 1/2 cup chopped hazelnuts. To make Mandarin Chocolate ice cream, add 1 TBS grated orange rind and 1/2 tsp orange extract or 2 TBS orange liqueur.
Top Review by Marie Nixon
Excellent and easy to prepare. Even though there are only 2 ounces of chocolate, the ice cream is very, very chocolaty. I took Bev's suggestion and added an additional 1/4 c. sugar to get a sweeter chocolate ice cream. This ice cream is so good.
- 1 1⁄4 cups milk
- 2 ounces unsweetened chocolate, chopped (or 1/4 cup unsweetened cocoa powder)
- 1⁄2 cup sugar (you may increase up to 1 cup)
- 1 tablespoon flour
- 1 egg, slightly beaten
- 1 1⁄4 cups whipping cream
- 1⁄2 teaspoon vanilla
Directions See How It's Made
- Heat milk in medium saucepan.
- Stir in chocolate, continue stirring until chocolate is melted.
- In another bowl, combine sugar with flour; stir in a little hot milk/chocolate mixture, add beaten egg to chocolate mixture; then add egg mixture to milk/chocolate.
- Stir over low heat until thickened, about 3 minutes.
- Cool in refrigerator at least 1 hour, or until well chilled.
- Stir in whipping cream and vanilla.
- Freeze in ice cream machine according to manufacturer's directions.
- Note: The use of the flour will help to give the ice cream body and smoothness.