The Best Chocolate Ice Cream

ice cream bibleI recently purchased The Ice Cream Bible by Marilyn & Tanya Linton. This is a great resource for all things frozen and sweet.

“Here is a selection of the mouth-watering recipes:

  • Ice creams: raspberry white chocolate, pine nut and honey, hazelnut, cookies and crème, mango crème brûlée, lemon dill
  • Ices, sorbets and granitas: pomegranate ice, spicy plum sherbet, pear ice, almond snow granita, frozen lemon meringue pie, chili honey lime sorbet, berry banana ice, black pepper and berry ice, ice wine ice, star anise and mandarin orange ice
  • Gelatos: honey-walnut gelato, grapefruit lime gelato, super-fast milk gelato, pear-ginger ricotta gelato, pear and buttered pecan gelato, toasted pine nut gelato, milky gelato.”

I got it to use as a guide for making different flavors. The first recipe I tried out was the Classic Chocolate Ice Cream. Here is how I made it, only slightly different from the recipe in the book.

Classic Chocolate Ice Cream

6 ounces chocolate, choppedchocolate ice cream

1/4 c cocoa powder, unsweetened

4 egg yolks

3/4 c organic cane sugar

4 c heavy whipping cream

1 t vanilla

Melt chocolate in a double broiler or in  microwave, stir in cocoa until smooth. Set aside.

In a another bowl whisk egg yolks and sugar until thickened. Set aside.

In a saucepan over med-low heat bring cream to a simmer. Gradually whisk into the egg mixture.

Return pan with egg and cream mixture to low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Be careful not to let it boil. Pour into a large bowl and let cool to room temperature.

Stir in melted chocolate and vanilla. Cover and refrigerate until completely cold or overnight.

Stir mixture and pour into ice cream maker and freeze according to manufacturer’s instructions.

*The recipe in the book used 2 c heavy cream and 2 c milk.*

I love this recipe. It is a very chocolaty and sweet flavor. The best chocolate ice cream I’ve ever had. EVER!



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Categories: Recipes

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