Homemade Chocolate Ice Cream

Servings: servings (makes 1 quart)

Calories: 306cal

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water.
TIP - Don't have a double boiler? You can use a heat-safe boil, such as a stainless steel bowl, instead. Be sure it fits over your saucepan. You do not want the water to touch the bottom of the bowl.
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, 1-2 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 1-3 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. Makes 1 generous quart.

5 from 3 votes

Choose a good quality bar of unsweetened chocolate for this recipe.
You can add chopped or slivered almonds, marshmallows, brownie chunks, candy pieces, you name it. Add any extra ingredients in during the last minute of churning.
If you are concerned about using eggs in ice cream, I would suggest opting for pasteurized eggs.

Course: Dessert

Cuisine: American

Prep Time25

Cook Time0

Chill Time3

Total Time3 25