Double Chocolate Ice Cream


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 

  • PREP 30 mins
  • COOK 60 mins
  • READY IN 125 mins
  • YIELD 10


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.

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