Basic Chocolate Ice Cream

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

  1. In a food processor blend the sugar, eggs, yolks, and cocoa’s until it’s smooth (if you don’t have one you can use the blender or a hand mixer, but the food processor will be the smoothest/easiest)
  2. In a sauce pan bring the milk to a simmer
  3. While the food processor is running slowly pour the milk into the mixture.
  4. Pour the entire mixture back into the sauce pan and cook over low heat, STIRRING CONSTANTLY, until it thickens slightly (don’t let it boil)
  5. Allow it to cool slightly then strain the custard into a bowl.
  6. Add the cream and the vanilla
  7. Stir well and refrigerate overnight (or 4-6 hours).
  8. Stir it well then run it through your ice cream machine according to the directions, about 30 mins
  9. Serve immediately for soft ice cream and freeze a few hours for firmer ice cream.

Original Recipes visit: Basic Chocolate Ice Cream @

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