The Very Best Ever Chocolate Ice Cream

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  • Makes: 16 servings
  • Serving Size: 1/2 cup
  • Yields: 2 quarts
  • Prep: 20 mins
  • Chill: 8 hrs to 24 hrs
  • Freeze: Per manufacturer's directions
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The Very Best Ever Chocolate Ice Cream
Ingredients
1/4
teaspoon salt
4
cups milk
2
eggs, lightly beaten
4
ounces unsweetened chocolate, melted
3
cups whipping cream
1
tablespoon vanilla
Directions
  1. In a large saucepan stir together sugar, flour, and salt. Stir in milk and eggs. Bring just to boiling over medium heat, stirring frequently. Reduce heat; cook and stir for 1 minute more. Remove from heat.
  2. Whisk in melted chocolate until combined. Whisk in whipping cream and vanilla. Transfer chocolate mixture to a large bowl. Cover surface of mixture with plastic wrap. Chill for 8 to 24 hours. (Or to chill quickly, place bowl in a sink of ice water for 30 to 60 minutes, stirring occasionally.)
  3. Freeze mixture in a 4- to 5-quart ice cream freezer according to the manufacturer's directions. To ripen, transfer to a pan or freezer container. Cover and store in the freezer for at least 4 hours or until firm.
Nutrition Facts (The Very Best Ever Chocolate Ice Cream)
    Per serving:
  • 664 kcal cal.,
  • 44 g fat
  • (27 g sat. fat,
  • 2 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 186 mg chol.,
  • 178 mg sodium,
  • 63 g carb.,
  • 2 g fiber,
  • 55 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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