The Very Best Ever Chocolate Ice Cream
- 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.
- 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.)
- 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