Super Chocolate Ice Cream is the best chocolate dessert as it is such a versatile dessert. I love to always have some waiting in the freezer, just in case. It’s perfect to eat straight out of the tub, put on pancakes, use in a milkshake, to go a little bit healthy and have with fruit, o for a special winter treat, add a scoop or two to a hot chocolate and cuddle up under a blanket with a movie. Yum!
Combine sugar, milk, salt and cocoa in a saucepan over medium heat, stirring constantly. Bring to a gentle simmer.
Place the egg yolks into a small bowl. Gradually stir in half a cup of the hot liquid then transfer the contents of the bowl back to the saucepan.
Heat until thickened, but most important, do not boil.
Remove saucepan from heat and stir in the chopped chocolate until the chocolate has melted.
Pour into a chilled bowl and refrigerate for at least two hours until cold, stirring occasionally.
When chocolate mixture has completely cooled, stir in the cream and vanilla essence.
Pour into an ice cream maker, and freeze according to manufacturer's directions.
Ingredients
Directions
Combine sugar, milk, salt and cocoa in a saucepan over medium heat, stirring constantly. Bring to a gentle simmer.
Place the egg yolks into a small bowl. Gradually stir in half a cup of the hot liquid then transfer the contents of the bowl back to the saucepan.
Heat until thickened, but most important, do not boil.
Remove saucepan from heat and stir in the chopped chocolate until the chocolate has melted.
Pour into a chilled bowl and refrigerate for at least two hours until cold, stirring occasionally.
When chocolate mixture has completely cooled, stir in the cream and vanilla essence.
Pour into an ice cream maker, and freeze according to manufacturer's directions.
Notes
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