Print Recipe

"The Best" Chocolate Ice Cream

RG

Ingredients

  • 2 eggs
  • 2 cups granulated sugar, divided
  • 2/3 cup Hershey's Cocoa
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 4 cups light cream
  • 1 cup whipping cream

Instructions

  1. In a small bowl, combine eggs and 1/2 cup sugar; beat well.
  2. In large saucepan, stir together remaining 1 1/2 cups sugar, cocoa, cornstarch and salt; gradually stir in milk. Over medium heat, cook until mixture boils, stirring constantly, for 1 minute.
  3. Blend about half of hot mixture into beaten eggs; return hot mixture to saucepan.
  4. Blend in vanilla extract, light cream and whipping cream.
  5. Refrigerate until cold.
  6. Fill ice cream freezer container 2/3 full; freeze according to manufacturer's directions.
  7. Remove lid; take out dasher.
  8. Pack mixture down; replace lid.
  9. Repack in ice and salt.
  10. Let stand for several hours to ripen.

Chocolate-Marshmallow Ice Cream: After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. Stir together 2 cups marshmallow creme with 2 tablespoons milk. Gradually add to partially ripened ice cream, swirling gently to marble. If more firm ice cream is desired, allow additional time to ripen.

Chocolate-Peanut Butter Ice Cream: After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. In small saucepan, stir together 1 1/2 cups Reese's Peanut Butter Chips, 1/2 cup sugar and 1/2 cup milk. Over low heat, stir until blended; cool. Gradually add to partially ripened ice cream, swirling gently to marble. If more firm ice cream is desired, allow additional time to ripen.

Chocolate-Peppermint Ice Cream: After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. Crush hard peppermint candies to equal 3/4 cup. Gradually add to partially ripened ice cream, swirling gently to marble. If more firm ice cream is desired, allow additional time to ripen.


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