Mar 19, 2008 Chocolate Ice Cream Recipe By
Lindsay McMillan
Ingredients:
2 oz Unsweetened chocolate 1/3 cUnsweetened cocoa pwdr 1 1/2 c Milk 2 Large eggs 1 c Sugar 1 c Whipping cream 1 t Vanilla extract
1. Melt the unsweetened chocolate on top of a double boiler over hot,
not boiling, water. Gradually whisk in the cocoa and heat, stirring
constantly, until smooth. (The chocolate may "seize" or clump
together. Don't worry, the milk will dissolve it.) Whisk in the
milk, a little at a time, and heat until completely blended. Remove
from the heat and let cool.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2
minutes. Whisk in the sugar, a little at a time, then continue
whisking until completely blended, about 1 minute more. Pour in the
cream and vanilla and whisk to blend.
3. Pour the chocolate mixture into the cream mixture and blend. Cover
and refrigerate until cold, about 1 to 2 hours, depending on your
refrigerator.
4. Transfer the mixture to an ice cream maker and freeze following
the manufacturer's instructions.
Makes 1 quart.
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