Comida Kraft
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Dark Chocolate Ice Cream

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What You Need

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Make It

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  • In a saucepan over medium heat, warm the half-and-half until bubbles form around the edges of the pan. Remove from the heat, add the chocolate and stir until smooth and blended. In a large bowl, whisk together the egg yolks, sugar and salt until blended. Slowly add the chocolate cream, whisking constantly until fully incorporated.
  • Pour the mixture into the top pan of a double boiler. Set the pan over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path (10 to 12 minutes). Do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water. Cool the custard, stirring occasionally, about 30 minutes.
  • Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, 3-4 hours, before serving.


I usually double the recipe to make two quarts. Try adding chopped almonds, coconut and chocolate chips!

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