Double Chocolate Ice Cream

Double Chocolate Ice Cream Recipe
Enjoy this delicious double chocolate ice cream plain, or stir in ingredients such as pitted chopped fresh cherries, chocolate chips, or marshmallows.
5

Outstanding

Yield:

8 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 255
Caloriesfromfat 30 %
Fat 8.4 g
Satfat 4.3 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 5.6 g
Carbohydrate 44.5 g
Fiber 1.8 g
Cholesterol 87 mg
Iron 0.9 mg
Sodium 51 mg
Calcium 38 mg

Ingredients

1 1/3 cups sugar
1/3 cup unsweetened cocoa
2 1/2 cups 2% reduced-fat milk, divided
3 large egg yolks
1/2 cup half-and-half
2 1/2 ounces bittersweet chocolate, chopped

Preparation

Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Stir in 1/2 cup milk and egg yolks. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.

Place half-and-half in a microwave-safe dish; microwave at high 1 1/2 minutes or until half-and-half boils. Add chocolate to half-and-half; stir until smooth. Add half-and-half mixture to pan; stir until smooth. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Note:

Julianna Grimes Bottcher,

July 2006
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