This makes a very rich and creamy chocolate ice cream. Be sure for best flavor, to use a premium, high quality chocolate. If you do not like the bitter taste of the chocolate, be sure to add extra sugar (you can add up to 1 full cup). The Cook Time reflects freezing. Note: To make Belgian chocolate ice cream, stir in 1/4 cup rum or 1 tsp rum extract and 1/2 cup chopped hazelnuts. To make Mandarin Chocolate ice cream, add 1 TBS grated orange rind and 1/2 tsp orange extract or 2 TBS orange liqueur.
Ingredients
Nutrients
Calories 2000.6
Calories from Fat 1403 g
Total Fat 155.9 g
Saturated Fat 95.4 g
Cholesterol 661.8 mg
Sodium 346.4 mg
Total Carbohydrate 146 g
Dietary Fiber 9.6 g
Sugars 101.4 g
Protein 30.5 g
Step by step method
Step 1
Heat milk in medium saucepan.
Step 2
Stir in chocolate, continue stirring until chocolate is melted.
Step 3
In another bowl, combine sugar with flour; stir in a little hot milk/chocolate mixture, add beaten egg to chocolate mixture; then add egg mixture to milk/chocolate.
Step 4
Stir over low heat until thickened, about 3 minutes.
Step 5
Cool in refrigerator at least 1 hour, or until well chilled.
Step 6
Stir in whipping cream and vanilla.
Step 7
Freeze in ice cream machine according to manufacturer's directions.
Tips & variations
The use of the flour will help to give the ice cream body and smoothness.
