Homemade Chocolate Ice Cream
Serving Size / Yield
- 3 lg. egg yolks, slightly beaten
- 1 C. sugar
- 1 C. milk
- 2 oz. unsweetened baking chocolate, melted and cooled
- 1/4 tsp. salt
- 2 C. heavy whipping cream
- 1 tsp. vanilla
In 2-quart saucepan, stir egg yolks, sugar, milk, melted and cooled baking chocolate and salt until well mixed. Cook just to boiling over medium heat, stirring constantly. Do not let the mixture boil.
Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature.
Stir whipping cream and vanilla into milk mixture. Pour into 1-quart ice cream freezer and freeze according to directions.