As another reviewer stated - not overly chocolate in flavor, but exceptionally rich in taste & texture. I’m an editor at Simply Recipes. The ICE-20 is much less expensive, though you need to keep the churning bowl in the freezer. So perfectly creamy and smooth and chocolaty. Instead of the 2 oz unsweetened chocolate, both times I have made this I have used a 3.5 oz good quality dark chocolate bar. It’s not as rich as the recipe above, but it is very creamy. Its well balanced and not too sweet or rich. (To speed up this process you can put the ice cream base, still in its bowl in the ice bath, in the freezer for an hour, stirring every 20 minutes.). I don’t have a standard measure for you, sorry. Ice cream recipes are pretty flexible. Or at least that’s what I tell myself! I’ve been looking for a good chocolate ice cream recipe that includes cocoa powder (it always lends the deepest chocolate flavor.) Also, I always freeze overnight before serving. Absolute perfection. Heat until thickened, but do not boil. So when Audrey suggested that we make chocolate ice cream, I was all over it. That’s just what I’m looking for. In over an hour run time the best I can say is that it thickened. My. If so, then no. Pull up a chair! and it was perfect, tho' die hard chocoholics might even appreciate another ounce. The kid knows her stuff! Congrats! Summer, here! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. It’s perfect! Is there a reason you use only 3? I now substitute evaporated milk instead of regular milk. I plan to try this recipe soon but I’ve been making ice cream for years with great results. It is wonderful!! I put my container in the microwave oven for about 10 seconds and it is ready, much easier to scoop. I’ve made the Mexican chocolate ice cream without any issues, so I’m not sure where this went wrong. Pour into a bowl and leave to cool, stirring occasionally. Thanks :), I have both the Cuisinart ICE-20 and the Cuisinart ICE-50BC (both available on Amazon). Do you use whole milk and heavy cream with this recipe? The ice cream will still be delicious. Over the years I have tried different things with varying success. Can’t wait to make this. Yes, that means it is a three day process, but without industrial equipment what do you expect :). Also, I have stirred in peanut butter to make chocolate peanut butter and it is wonderful! Info. Also useful for flavouring (Black forest ice cream=Dark chocolate ice cream, cherries and Kirsch). Good chocolate ice cream has contrasting allure. So when Audrey suggested that we make chocolate ice cream, I was all over it. :-) ~Elise. Heat gently, stirring, until smooth, then remove from the heat to cool slightly. I did make some changes to accomadate nearly sugarless diet. Made the ice cream today and took to a friend’s for dessert. I like this chocolate gelato recipe–no eggs! Heaven help me. I love the receipes on this site. Wouldn't change a thing. My. So delicious. Worse yet, I used my Cuisinart freezer that allows a fairly thick build-up in the canister between the dasher & the edge, preventing the center from getting to the coldest area. Don’t allow the mixture boil or it will curdle. Stir in the vanilla. I use low-fat milk and heavy cream because that’s what I have on hand. I love making homemade ice cream. of Scharffenberger chocolate (by accident!) Note that the ice cream may be quite hard when you first take it out of the freezer, so you may want to let it sit for a few minutes to soften before trying to scoop. (Lindt 85% cocoa) Probably the best chocolate ice cream … This is very rich, so generally one scoop should be enough (seriously!)

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