Chocolate ice cream


There are many fine chocolate ice creams available at specialty stores and elsewhere today. But nothing compares to the thrill and great taste of making your own.


4 oz chocolate (unsweetened)
1 1⁄2 c cream (heavy cream)
3 egg
1 1⁄4 c sugar
2 T flour
1⁄2 t salt
1 1⁄2 t vanilla extract


  1. Combine the sugar, flour and salt in a mixing bowl and whisk them together until well blended.
  2. In in a separate bowl, whisk the eggs together. Stir in the heavy cream and add the vanilla. Set the two bowls aside for a moment.
  3. Get out your saucepan and warm the chocolate over medium heat, pouring in the evaporated milk just as the chocolate starts to melt. Warm the mixture, stirring gently for a few minutes until it's nice and smooth.
  4. Then slowly add the ingredients from the bowl of liquids and blend, then slowly pour in the dry ingredients and whisk together until it's all very smooth.
  5. Turn off the heat and continue stirring gently until it reaches room temperature.
  6. Pour the mixture into your ice cream maker and let it do its job until the blend becomes nice and firm. Freeze the mixture for at least a couple of hours.
Total time
25 minutes
Cooking time
Preparation time
4 servings


For a richer ice cream, use only the yolks and increase the number of eggs by one.

Preparation time does not include standing or freezing time.


International cuisine

easy, mix, freeze
sweets, treats, dessert
International food recipes
Food in the World