This makes a very rich and creamy chocolate ice cream. Be sure for best flavor, to use a premium, high quality chocolate. If you do not like the bitter taste of the chocolate, be sure to add extra sugar (you can add up to 1 full cup). The Cook Time reflects freezing. Note: To make Belgian chocolate ice cream, stir in 1/4 cup rum or 1 tsp rum extract and 1/2 cup chopped hazelnuts. To make Mandarin Chocolate ice cream, add 1 TBS grated orange rind and 1/2 tsp orange extract or 2 TBS orange liqueur.

Ingredients

milk↗1 1⁄4 cups
unsweetened chocolate, chopped (or 1/4 cup unsweetened cocoa powder)↗2 ounces
sugar (you may increase up to 1 cup)↗1⁄2 cup
flour↗1 tablespoon
egg, slightly beaten↗1
whipping cream↗1 1⁄4 cups
vanilla↗1⁄2 teaspoon

Step-by-step instructions

1
Heat milk in medium saucepan.
2
Stir in chocolate, continue stirring until chocolate is melted.
3
In another bowl, combine sugar with flour; stir in a little hot milk/chocolate mixture, add beaten egg to chocolate mixture; then add egg mixture to milk/chocolate.
4
Stir over low heat until thickened, about 3 minutes.
5
Cool in refrigerator at least 1 hour, or until well chilled.
6
Stir in whipping cream and vanilla.
7
Freeze in ice cream machine according to manufacturer's directions.
8
Note: The use of the flour will help to give the ice cream body and smoothness.

Source: food.com

Original recipe ↗

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