Monday, September 03, 2012

Chocolate Ice Cream

6 cups whole milk
3 large eggs
3/4 cup sugar
1/3 cup cocoa
1 teaspoon vanilla
pinch salt
1 1/2 cups of chocolate chips

In a large bowl combine sugar, cocoa, salt and eggs beat until well combined and set aside.

Place the chocolate chips in a different heat proof large bowl and set aside.

In a large saucepan over medium heat warm milk stirring frequently until bubbles begin to form around the edges.

While whisking pour one cup of the hot milk into the egg mixture. Then whisk the egg mixture into the remaining hot milk.  Stir constantly until mixture thickens slightly. Pour the mixture through a strainer onto the chocolate chips and add the vanilla. Whisk  to combine.

Refrigerate 8 hours or overnight then churn according to your ice cream makers directions.

We put ours into individual containers (Portion control!) But whatever has a nice fitting lid. Allow to ripen (get more frozen) in freezer 2-4 hours before serving.