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Chocolate Ice Cream for 4 Qt. Ice Cream Maker

Ingredients

  • 12 ounces (350 g) unsweetened chocolate, chopped
  • 3 cups (750 ml) half 'n half or evaporated milk
  • 3 cups (750 ml) sugar
  • 6 tablespoons (90 ml) flour
  • 1/2 teaspoon (2.5 ml) salt
  • 6 eggs
  • 4 1/2 cups (1.125 ml) heaving whipping cream
  • 1 tablespoon (15 ml) vanilla extract
  • 1 cup (250 ml) chopped nuts, optional

Directions

  1. In heavy saucepan, combine chocolate and half ’n half or evaporated milk. Cook over medium to low heat until chocolate is melted and mixture is smooth (about 5 minutes).
  2. In medium bowl, combine sugar, flour, and salt. Gradually whisk dry ingredients into the melted chocolate mixture and bring to boil. Reduce heat to medium-low and cook, stirring occasionally.
  3. In medium bowl, slightly beat eggs. Slowly whisk in half of the hot chocolate mixture then transfer this mixture to the remaining chocolate in saucepan. Cook about 5 minutes, until thick, smooth, and steaming. Refrigerate until chilled.
  4. When ready to freeze, add whipping cream and vanilla to the chilled mixture. Pour into canister.

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