Rich Chocolate Ice Cream Recipe

Ingredients & Serving Sizes


2 Quarts

  • 1 1/3 cups Sugar
  • 1 tablespoon Cornstarch
  • 1/4 teaspoon Salt
  • 3 cups Milk
  • 2 Eggs, beaten
  • 3 ounces Semisweet Chocolate, melted
  • 2/3 cups Half and Half
  • 1 cup Whipping Cream
  • 1 teaspoon Vanilla Extract

4 Quarts

  • 2 2/3 cups Sugar
  • 2 tablespoon Cornstarch
  • 1/2 teaspoon Salt
  • 6 cups Milk
  • 4 Eggs, beaten
  • 6 ounces Semisweet Chocolate, melted
  • 2 cups Half and Half
  • 2 cup Whipping Cream
  • 2 teaspoon Vanilla Extract

6 Quarts

  • 4 cups Sugar
  • 3 tablespoon Cornstarch
  • 3/4 teaspoon Salt
  • 9 cups Milk
  • 6 Eggs, beaten
  • 9 ounces Semisweet Chocolate, melted
  • 3 cups Half and Half
  • 3 cup Whipping Cream
  • 1 tablespoon Vanilla Extract

Directions

  • Combine sugar, cornstarch and salt in a saucepan.
  • Gradually stir in milk.
  • Cook over medium heat until mixture begins to simmer, stirring constantly.
  • Place beaten eggs into a separate large pan.
  • Gradually stir about 1 cup of the hot mixture at a time into the beaten eggs.
  • Add the remaining hot mixture, stirring constantly.
  • Cook and stir over low heat and until slightly thickened (about 2 minutes).
  • Stir in melted chocolate.
  • Beat with a whisk until mixture is smooth.
  • Stir in half and half, whipping cream and vanilla.
  • Cover and refrigerate 2 hours.
  • Freeze as directed in your White Mountain┬« Ice Cream Maker manual.