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Friday, April 15, 2016

The Very Best Ever Chocolate Ice Cream

Makes: 16 servings
Serving Size: 1/2 cup 
Yields: 2 quarts 
Prep: 20 mins 
Chill: 8 hrs to 24 hrs 
Freeze: Per manufacturer's directions
The Very Best Ever Chocolate Ice Cream


2 cups granulated sugar [384 g]
1/4 cup all-purpose flour [35 g]
1/4 teaspoon salt
4 cups milk [1 L]
2 eggs, lightly beaten
4 ounces unsweetened chocolate, melted [112 g]
3 cups whipping cream [672 g]
1 tablespoon vanilla


1. In a large saucepan stir together sugar, flour, and salt. Stir in milk and eggs. Bring just to boiling over medium heat, stirring frequently. Reduce heat; cook and stir for 1 minute more. Remove from heat.

2. Whisk in melted chocolate until combined. Whisk in whipping cream and vanilla. Transfer chocolate mixture to a large bowl. Cover surface of mixture with plastic wrap. Chill for 8 to 24 hours. (Or to chill quickly, place bowl in a sink of ice water for 30 to 60 minutes, stirring occasionally.)

3. Freeze mixture in a 4- to 5-quart ice cream freezer according to the manufacturer's directions. To ripen, transfer to a pan or freezer container. Cover and store in the freezer for at least 4 hours or until firm.

Nutrition Facts (The Very Best Ever Chocolate Ice Cream) Per serving: 664 kcal cal.,
44 g fat
(27 g sat. fat,
2 g polyunsaturated fat,
13 g monounsatured fat),
186 mg chol.,
178 mg sodium,
63 g carb.,
2 g fiber,
55 g sugar,
10 g pro.
Percent Daily Values are based on a 2,000 calorie diet

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