Chocolate Ice Cream – a delicious recipe with cornstarch, milk, eggs, sugar, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve the cornstarch in 1 cup of milk.
2
Heat the remaining milk and add cornstarch, stirring constantly.
3
Add the well beaten egg yolks and sugar.
4
Stir constantly and cook over low heat forever, about 45 minutes, until the mixture coats a metal spoon. After cooking, add melted chocolate and stir in.
5
Cool several hours or overnight in refrigerator, if possible.
6
When ready to freeze, beat the egg whites, salt and vanilla to a froth and add to the chilled mixture.
7
Stir in cream and pour into 5-quart freezer; add additional milk if needed to fill line.
8
Freeze in hand or electric ice cream freezer.
9
Pack down for an hour or so.
10
Enjoy.
973
kcal
Calories
29
g
Fat
163
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Tbsp. cornstarch, 2 qt. milk, 4 eggs, separated, 2 1/4 c. sugar, and more.
Yes, Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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