Chocolate Ice Cream

1. 1

   Add the sugar, eggs, and cocoa to the container of a food processor; blend until smooth.

2. 2

   Add the milk to a heavy medium-size saucepan; bring to a boil.

3. 3

   With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube; process until well blended.

4. 4

   Pour the mixture back into the saucepan and put over low heat.

5. 5

   Stir constantly using a whisk or wooden spoon; continue stirring until the custard thickens slightly (do not let the mixture boil or the eggs will scramble).

6. 6

   Remove pan from heat and pour the custard mixture through a strainer into a large clean bowl.

7. 7

   Allow the custard to cool slightly.

8. 8

   Stir in the cream and vanilla.

9. 9

   Cover and refrigerate until cold or overnight.

10. 10

    Stir the chilled custard; freeze in one or two batches in an ice cream machine according to manufacturer's directions.

11. 11

    The ice cream will be soft but ready to eat; if you want a firmer ice cream, freeze in a freezer-safe container for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.