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- 8 ounces 70%-or-greater-cacao chocolate or bittersweet chocolate, chopped
- 2 cups water
- 2/3 cup sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 1 ounce 70%-or-greater-cacao chocolate or bittersweet chocolate (optional)
1. Reserve 1/2 cup of the 8 ounces chopped chocolate; cover and set aside. In a medium saucepan, stir together remaining chopped chocolate, the water, sugar, and whole milk. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat; stir in vanilla. Cover and chill overnight.
2. Stir the reserved 1/2 cup chopped chocolate into the chilled chocolate mixture. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Allow to firm up in freezer for 4 hours before serving.
3. To serve, scoop into small glasses or dishes. If desired, chop the 1 ounce chocolate; sprinkle over individual servings.
- Servings Per Recipe 12,
- cal. (kcal) 151,
- Fat, total (g) 6,
- chol. (mg) 2,
- carb. (g) 23,
- fiber (g) 1,
- pro. (g) 1,
- sodium (mg) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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