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.