Light Chocolate Ice Cream

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READY IN: 3hrs 40mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the chocolate in the top of a double boiler over hot but not boiling water.
  • Gradually whisk in the cocoa and heat, stirring contantly, until smooth.
  • The chocolate may seize or clump- the milk will fix this when it's added.
  • Whisk in the milk, a little at a time and heat until completely blended.
  • Whisk the eggs in a mixing bowl until light a fluffly, 1-2 minutes.
  • Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
  • Add the cream, vanilla, and salt and whisk to blend.
  • Pour the chocolate mixture into the cream mixture and blend.
  • Cover and refrigerate until cold, about 1 to 3 hours, depending upon your refrigerator.
  • Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.
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