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Chocolate Ice Cream

 
28

Chocolate Ice Cream recipe

Yield

24

servings

Prep

20

min

Cook

20

min

Ready

8

hrs

Trans-fat Free
 

Ingredients

3 tablespoons cornstarch
6 cups milk
2 ⅔ cups sugar
4 large eggs
¾ teaspoon salt
13 ounces evaporated milk
2 cups heavy whipping cream
2 ounces semi-sweet chocolate
semi-sweet,, null, null
1 ¾ tablespoons vanilla extract

Directions

Mix cornstarch with ½ cup milk until smooth.

Add additional 1½ cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps.

Blend sugar, eggs, salt and evaporated milk in electric mixer bowl.

Add hot cornstarch mixture and beat well.

Add whipping cream, remaining 4 cups milk, chocolate and vanilla.

Pour into gallon electric or hand-crank freezer.

Churn and freeze according to manufacturer's directions until firm, then carefully remove paddle.

Seal ice cream container well.

Fill ice cream freezer to top with crushed ice and ice cream salt.

Cover freezer tightly and set aside several hours to let ice cream season.

Or spoon ice cream into another container which has been chilled and store in home freezer to season.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 133543% of calories from fat
 % Daily Value *
Total Fat 63g 97%
Saturated Fat 38g 188%
Trans Fat 0g
Cholesterol 418mg 139%
Sodium 761mg 32%
Total Carbohydrate 57g 57%
Dietary Fiber 1g 3%
Sugars g
Protein 49g
Vitamin A 56% Vitamin C 4%
Calcium 67% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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