Jerry's Chocolate Ice Cream
Jerry's Chocolate Ice Cream recipe
Yield
12 servingsPrep
30 minCook
0 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
unsweetened chocolate
|
|
| ⅓ | cup |
cocoa powder
|
|
| 1 ½ | cups |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 79 | ml |
cocoa powder
|
|
| 355 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water.
Gradually whisk in the cocoa and heat, stirring constantly, until smooth.
(The chocolate may "seize" or clump together. Don't worry, the milk will dissolve it.)
Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend.
Pour the chocolate mixture into the cream mixture and blend.
Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze.
