Easy Chocolate Ice Cream

1. 1

   Whisk the egg yolks, sugar and vanilla in a large bowl until creamy. Combine the milk and cream in a saucepan and bring to a simmer over medium heat. Gradually pour the chocolate mixture into the egg mixture, whisking constantly. Pour back into the pan and cook over low heat, stirring constantly, until just thickened (do not boil).

2. 2

   Remove from the heat and stir in the chocolate until melted and smooth. Divide among six (6-8 oz) freezer-proof ramekins. Cool to room temperature, then refrigerate until well chilled. Transfer to the freezer and freeze for at least 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.