Chocolate Ice Cream (with variations)

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Chocolate Ice Cream (with variations)

1-1/4 cups Evaporated Milk
1-1/4 cups Heavy Cream
2/3 cup Sugar
2 lg Eggs, slightly beaten
1 tsp Vanilla
1/4 tsp Salt
2/3 cup Cocoa
6 oz broken Bittersweet Chocolate

Combine evaporated milk, sugar, salt, and cocoa in saucepan. Bring to a boil.

Stir a ladle-full or 2 into the eggs; then stir that into the saucepan. Add broken chocolate. Cook and stir just until chocolate is melted. Cool.

Stir in cream and add vanilla. Cover and chill thoroughly. Process in machine as directed.

Freeze in freezer at least 2 hours to “ripen”. Makes 1 quart.

Additions:

Chocolate Almond: add 1/3 tsp almond extract to cream. Process. Stir in 1/3 cup chopped and toasted almonds.

Cookie: chop 1/3 cup cookies. Stir in after processing.

Fudge Brownie: chop 1/3 cup brownies. Stir in after processing.

Rocky Road: after processing; stir in 1/3 cup mini-marshmallows and 1/3 cup chopped and toasted walnuts.

Debbi
(5/28/11)

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