Chocolate Ice Cream Recipe
4 oz. unsweetened chocolate
1 C. milk
2 large eggs
1 C. sugar
1 C. heavy or whipping cream
1 t. vanilla extract
1 pinch salt
Melt the unsweetened chocolate in the top of a double boiler over
hot, but not boiling, water. Gradually whisk in the milk and heat,
stirring constantly, until smooth. Remove from the heat and let
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. 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 on your
Transfer the mixture to an ice cream maker and freeze following the
For chocolate almond, use 1 cup roasted whole almonds (salted or
unsalted) after the ice cream stiffens, about 2 minutes before it is
done, then continue freezing until the ice cream is ready.
Makes 1 quart.