Chocolate Ice Cream

READY IN: 1hr 20mins
YIELD: 1 quart




  • Add the sugar, eggs, and cocoa to the container of a food processor; blend until smooth.
  • Add the milk to a heavy medium-size saucepan; bring to a boil.
  • With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube; process until well blended.
  • Pour the mixture back into the saucepan and put over low heat.
  • Stir constantly using a whisk or wooden spoon; continue stirring until the custard thickens slightly (do not let the mixture boil or the eggs will scramble).
  • Remove pan from heat and pour the custard mixture through a strainer into a large clean bowl.
  • Allow the custard to cool slightly.
  • Stir in the cream and vanilla.
  • Cover and refrigerate until cold or overnight.
  • Stir the chilled custard; freeze in one or two batches in an ice cream machine according to manufacturer's directions.
  • The ice cream will be soft but ready to eat; if you want a firmer ice cream, freeze in a freezer-safe container for 2 hours.