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| 4 | ounces | chocolate unsweetened | |
| 1 | cup | milk | |
| 2 | large | eggs | |
| 1 | cup | sugar | |
| 1 | cup | heavy whipping cream | |
| 1 | teaspoon | vanilla extract | |
| 1 | pinch | salt |
Ben's Chocolate Ice Cream is about as rich as they come.
The pinch of salt helps to bring out the chocolate flavor.
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water.
Gradually whisk in the milk and heat, stirring constantly, until smooth.
Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 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 1-3 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Makes 1 generous quart.
VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready.
In a word, stunning... very easy to make and simple ingredients. I did not have an ice cream making machine, but felt I did'nt need one. Will be a firm favourite in my household, thankyou for your submission.
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This is always a hit! I tweaked it by using 1/2 c oil and 3/4 c orange juice and it turned out great. We made these into muffins and put them in gift bags for our out-of-town guests at our wedding and they all loved them. For muffins, we baked at 350 for 25 minutes and it made about 22 muffins per batch.