Double Chocolate Ice Cream – a delicious recipe with sugar, unsweetened cocoa, milk, egg yolks, bittersweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Stir in 1/2 cup milk and egg yolks. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160u00b0, stirring constantly. Remove from heat.
2
Place half-and-half in a microwave-safe dish; microwave at high 1 1/2 minutes or until half-and-half boils. Add chocolate to half-and-half; stir until smooth. Add half-and-half mixture to pan; stir until smooth. Place pan in an 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.
572
kcal
Calories
19
g
Fat
90
g
Carbs
17
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 6 ingredients. The key ingredients include: 1 1/3 cups sugar, 1/3 cup unsweetened cocoa, 2 1/2 cups 2% reduced-fat milk, divided, 3 large egg yolks, and more.
Yes, Double 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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