Ben’s Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor.
Homemade Chocolate Ice Cream
Makes 1 quart
INGREDIENTS
- 4 ounces unsweetened chocolate
- 1 cup milk
- 2 large eggs
- 1 cup sugar
- 1 cup heavy or whipping cream
- 1 teaspoon vanilla extract
- 1 pinch salt
INSTRUCTIONS
- Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla, and salt and whisk to blend.
- Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
VARIATION: Chocolate Almond
Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens (about 2 minutes before it is done), then continue freezing until the ice cream is ready.
Ben & Jerry’s Homemade Ice Cream & Dessert Book
by Ben Cohen, Jerry Greenfield and Nancy Stevens
Ben & Jerry’s Homemade Ice Cream & Dessert Book features the celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry’s 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods.
GET THE BOOK: Amazon | B&N | ebooks.com | Google Play | iBooks | Kobo