Chocolate Ice Cream

This recipe can be made with any chocolate, milk chocolate, white chocolate, or bittersweet. You could even try combination. Just use the same amount of chocolate as called for in the recipe. Makes 6 cups.


2 cups milk
2 cups heavy cream
1 cup sugar
2 tablespoons corn syrup
1/4 teaspoon salt
2 tablespoons vanilla extract
7 egg yolks
6 ounces chocolate, melted


1. Combine milk, cream, and half of the sugar, the corn syrup, salt, and vanilla in a saucepan. Over medium heat bring the milk mixture to a boil and then turn down to a low simmer.
2. Blend the egg yolks with the other half of the sugar and slowly pour in the milk, one third of the mixture at a time.
3. Return the mixture to the saucepan and cook over medium heat until the mixture is thickened, about 5 minutes.
4. Strain the mixture into a bowl and stir in melted chocolate. Place in the refrigerator until cold, a few hours at least.
5. Put the mixture into an ice cream machine and process according to the manufacturer's instructions.
6. For a firm texture, pack the ice cream into containers and leave in the freezer overnight.

Author: Rachael Daylong

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