Basic Chocolate Ice Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Lrg egg yolks
  • 2 Lrg eggs

• Baking & Spices

  • 2/3 cup Cocoa
  • 1/3 cup Cocoa, dark
  • 1 cup Sugar
  • 1/2 tbsp Vanilla

• Dairy

  • 1 1/2 cup Cream
  • 1 1/2 cup Whole milk

Found on ashleemarie.com

Description

Ingredients

• 1 C sugar
• 2 Lrg eggs
• 2 Lrg egg yolks
• 2/3 C cocoa
• 1/3 C dark cocoa
• 1 1/2 C whole milk
• 1 1/2 C cream
• 1/2 Tbsp vanilla

Directions

• In a food processor blend the sugar, eggs, yolks, and cocoas until its smooth (if you dont have one you can use the blender or a hand mixer, but the food processor will be the smoothest/easiest)
• In a sauce pan bring the milk to a simmer
• While the food processor is running slowly pour the milk into the mixture.
• Pour the entire mixture back into the sauce pan and cook over low heat, STIRRING CONSTANTLY, until it thickens slightly (dont let it boil)
• Allow it to cool slightly then strain the custard into a bowl.
• Add the cream and the vanilla
• Stir well and refrigerate overnight (or 4-6 hours).
• Stir it well then run it through your ice cream machine according to the directions, about 30 mins
• Serve immediately for soft ice cream and freeze a few hours for firmer ice cream.