Pull your ice cream machine out again because this is the BEST CHOCOLATE ICE CREAM EVER! No joke....all chocolate ice cream has been ruined for me....I will have to make this when I am in need of a chocolate fix!
This recipe is from Ghiradelli so I actually used a Ghiradelli dark chocolate bar (70%) chopped and melted in the cream and milk mixture. You can really use any good quality dark chocolate for this recipe.....ice cream has so few ingredients so quality is key.
So good, you don't even need to add any toppings and you don't need to worry about freezer space because this stuff won't last long! :)
Chocolate Ice Cream adapted from Ghirardelli.com
8 ounces Good Quality Dark Chocolate
6 large egg yolks
1/2 cup granulated white sugar
3 cups heavy cream
1 cup whole milk
1 teaspoon pure vanilla extract
In a medium bowl, whisk together the egg yolks and sugar; set aside.
In a medium saucepan, heat the cream, milk, and chocolate over medium heat, whisking frequently, until the chocolate melts and the mixture is hot but not boiling. Pour this hot mixture into the egg yolk mixture whisking constantly, then return the mixture to the pan. Heat over low heat to 170°F, or until the mixture coats a spoon, stirring constantly. Immediately strain into a bowl and whisk in the vanilla.
Cool the mixture in the refrigerator. Freeze in an ice-cream freezer according to the manufacturer's directions until the ice cream has the consistency of whipped cream. Transfer to a plastic container and store in the freezer.
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