Dark Chocolate Ice Cream
photo by spatchcock
- Ready In:
- 4 ounces unsweetened chocolate
- 1 cup milk
- 2 eggs (Can substitute equal amount of Egg Beaters)
- 1 cup sugar
- 1 cup heavy cream
- 1 teaspoon real vanilla extract
- 1 pinch salt
- Melt chocolate in double boiler over hot (not boiling) water.
- Gradually whisk in milk, stir until smooth.
- Remove from heat and let it cool.
- Whisk eggs in a mixing bowl until light and fluffy.
- Gradually whisk in sugar, then continue whisking 1 minute, until completely blended.
- Add the cream, vanilla, and salt; whisk.
- Add the chocolate mixture; blend well.
- Cover, chill, and freeze according to ice cream maker's directions.
Questions & Replies
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Yummy, we all loved it at home! I'm going to share it with my friends' tomorrow. I know they'll love it as much as we did. I used 4 oz. of dark chocolate as I couldn't get my hands on unsweetened chocolate at the store. I love unsweetened chocolate too, so, I'm sure this will be as yummy and maybe even more yummy with unsweetened chocolate than it is with the dark one. Thanks, again, well enjoyed by all.
I wish I could give this an actual rating, but I believe that the change I made caused it to not turn out very well! Instead of melting the chocolate in a double boiler, I chose to do it in the microwave - which worked well enough, however when I added the cold milk to the warm chocolate, it didn't mix up as it would have if I'd added it to a warm pan. The end result was that I had little pieces of chocolate in the ice cream, which normally would be delicious, but because it was unsweetened it wasn't good at all. This is certainly not the recipes fault, though, and I do plan on trying it again very soon - only this time I'll follow the directions!!
I wish I could give this recipe more stars--it is INCREDIBLE! I made this tonight and it's better than any store bought ice cream! I used 4 oz. of Hershey's milk chocolate chips and only 1/2 cups of sugar. Also used whole milk since that's what we had on hand with Egg Beaters (I like that they're pasturized and having an 18 month old eating this too, I felt better about letting her chow down) Topped this with marshmallow topping and chocolate sprinkles. My hubby and daughter ate this all up without peeping a sound! Thanks for this "keeper recipe" :D
I've made this a few times now, with variations, but I've never read the other reviews till now. I've never once had a problem mixing the chocolate. I don't even use the eggs simply because I don't want to be bothered with them. I melt the chocolate (6 ozs as I make a qt) in a mixing bowl over a pot of boiling water and in 2-4 mins (white chocolate takes longest) it's smooth. I add 2 cups cream first, and when thats blended I put in 1 cup of milk (sometimes almond milk). Then 1/2 the ask for sugar (or sometimes Splenda), salt and vanilla. At that point it either goes into the freezer to start chilling or I play with other flavors. I've added liquid instant coffee, marshmallow cream and well mashed banana in the past. Today I made white chocolate with no other additions that will be used to top a warm berry crisp tomorrow. I might add that when using white chocolate I don't add any additional sweetening, it simply doesn't need it. It always comes out rich, creamy and very pleasing.
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I've made this a few times and it's always really good. I like how it's not too "eggy." I've also substituted a vanilla bean instead of chocolate in the cup of milk and then used the seeds in the mixture to make vanilla ice cream. It was a big hit. This is a great recipe for chocolate or anything else you can imagine. Thanks for posting!
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I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.