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Milk Chocolate Ice Cream

Although I adore chocolate ice cream, and choose it most often when going out for ice cream, I hardly ever make it at home. I’m always making berry and rhubarb ice creams, or caramel, burnt sugar or sour cream. I decided to finally try my hand at true chocolate ice cream. Use milk or dark chocolate, whatever you like. Then use it as a base, and add stir-ins if you like: chopped peanut butter cups or Skor bars or chocolate chip cookies or chocolate chunks, stirred in when the ice cream is frozen but still soft enough to stir. Then pop it in the freezer to let it harden up. If you like, make mint chocolate ice cream by adding a few drops of mint extract.

Classic Chocolate Ice Cream

adapted from Gourmet, February 2003

3 cups half & half
8 oz milk or dark chocolate, chopped
3 large eggs
pinch salt

In a medium saucepan, heat the half & half over medium heat until steaming. Remove from the heat and add the chocolate; let sit for a few minutes and then stir until smooth.

Meanwhile, lightly beat eggs with salt in a bowl, then slowly whisk in the hot chocolate mixture, pouring it in a slow stream. Return the mixture to the saucepan and cook over moderately low heat, stirring constantly, until custard thickens. Immediately pour through a sieve into a bowl and refrigerate until cold.

Freeze in ice cream maker according to the manufacturer’s directions. If you like, transfer to an airtight container and freeze until firm.

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