Rating: 5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 9

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

Julianna Grimes
Recipe by Cooking Light January 2012

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
35 mins
total:
2 hrs 5 mins
Yield:
Serves 10 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

226 calories; fat 8.9g; saturated fat 4.6g; mono fat 1.5g; poly fat 0.3g; protein 4g; carbohydrates 35.6g; fiber 1g; cholesterol 79mg; iron 0.7mg; sodium 37mg; calcium 75mg.
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