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Double Chocolate Ice Cream

Oxmoor House
Hands-on time 35 mins
Total time 2 hrs, 5 mins
Yield

Serves 10 (serving size: about 1/2 cup)

A combination of cocoa powder and melted chocolate makes for a rich, ultra-­chocolatey dessert. We updated the recipe to use heavy cream in place of the half-and-half in the original. Note: If you're using a 1 1/2-quart tabletop ice-cream maker, it'll be pretty full.   --Recipe by Julianna Grimes, July 2006

Ingredients

  • 1 1/3 cups sugar
  • 1/3 cup unsweetened cocoa
  • 2 1/2 cups 2% reduced-fat milk, divided
  • 3 large egg yolks
  • 1/3 cup heavy whipping cream
  • 2 1/2 ounces bittersweet chocolate, chopped

Nutrition Information

  • calories 226
  • fat 8.9 g
  • satfat 4.6 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 4 g
  • carbohydrate 35.6 g
  • fiber 1 g
  • cholesterol 79 mg
  • iron 0.7 mg
  • sodium 37 mg
  • calcium 75 mg

How to Make It

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

  2. Place cream in a medium microwave-safe bowl; microwave at HIGH 1 1/2 minutes or until cream boils. Add chocolate to cream; stir until smooth. Add cream mixture to pan; stir until smooth. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

  3. 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.