3 hrs 40 mins
3 hrs 30 mins
Light Chocolate is less rich then Ben's. It's supposed to be a good background for other flavors. I made it for my daughter who loves chocolate but not in preparations that are too rich (what do you want, she's seven?).
My Private Note
Units: US | Metric
- 1Melt the chocolate in the top of a double boiler over hot but not boiling water.
- 2Gradually whisk in the cocoa and heat, stirring contantly, until smooth.
- 3The chocolate may seize or clump- the milk will fix this when it's added.
- 4Whisk in the milk, a little at a time and heat until completely blended.
- 5Whisk the eggs in a mixing bowl until light a fluffly, 1-2 minutes.
- 6Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
- 7Add the cream, vanilla, and salt and whisk to blend.
- 8Pour the chocolate mixture into the cream mixture and blend.
- 9Cover and refrigerate until cold, about 1 to 3 hours, depending upon your refrigerator.
- 10Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.
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Nutritional Facts for Light Chocolate Ice Cream
Serving Size: 1 (908 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1986.2
- Calories from Fat 1162
- Total Fat 129.1 g
- Saturated Fat 77.1 g
- Cholesterol 800.3 mg
- Sodium 421.4 mg
- Total Carbohydrate 195.0 g
- Dietary Fiber 11.8 g
- Sugars 152.0 g
- Protein 37.3 g