Chocolate Ice Cream

This is a lighter tasting chocolate ice cream as in not oppressively chocolate.

Perhaps I am just a bad cook, but this does not turn out as a solid chocolate color. It is a mix of white and brown, I am not sure how to describe it. Marbled is not quite right.

Anyway, it is really super good!

Chocolate Ice Cream

6 oz unsweetened chocolate
2 1/1 cups sugar
4 lightly beaten eggs
4 cups whole milk
4 cups whipping cream - 36%-40% fat content
1/8 teaspoon salt
2 tbsp vanilla extract

1. Melt the chocolate in a double boiler and stir until it is in a thick paste
2. Mix in the rest of the ingredients - *except for the cream and vanilla*, make sure it is well mixed
3. Transfer the mixture to a normal pot and over low heat
4. Stir constantly until it is very smooth
5. Refrigerate until cool
6. When it is cool, blend in the whipping cream and vanilla
7. Place the mixture in the churner container until it stops
8. Either seal up the churner container or transfer the mixture into a proper container and place it in the freezer for at least a few hours

This will make about 1 gallon so adjust as needed to fit your churner.

Most chocolate in the US comes in 1 ounce squares, so if my awesome math skills are correct that means you use 6 squares.

If you don’t have a double boiler, add 1/2 cup of cold water to the chocolate to melt it, otherwise it will overheat and destroy the taste.