Ingredients Jump to Instructions ↓

  1. 4 oz 113g Unsweetened chocolate

  2. 1 cup 237ml Milk

  3. 2 cups 396g / 13oz Eggs (large)

  4. 1 cup 198g / 7oz Sugar

  5. 1 cup 237ml Heavy or whipping cream

  6. 1 teaspoon 5ml Vanilla

  7. 1 Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 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 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart. VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready. Posted to MM-Recipes Digest V4 #581 by on Apr 20, 1997


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