Basic Chocolate Ice Cream Base


  • 2 quarts cream
  • 2 quarts milk
  • 3 pounds granulated sugar
  • Pinch of salt
  • 12 to 16 ounces melted semisweet chocolate
  • 4 cups egg yolks
  • 1/4 cup vanilla extract


  1. In a large pot over medium-high heat, combine the cream, milk, sugar, salt and chocolate.
  2. Temper in the egg yolks (that is, add a little of the hot liquid to the egg yolks to warm them, then slowly add the egg yolks to the hot mixture).
  3. Add the vanilla extract.
  4. Cook until the mixture thickens and coats the back of a spoon.
  5. Use immediately, or chill in the refrigerator.

Makes 5 quarts.

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