Chocolate Ice Cream

I have been experimenting with some ice cream recipes in preparation for our Relief Society Ice Cream Freeze-Off next month. Dad's favorite is the lemon ice cream from his Dad's recipe. I have made strawberry, peach, chocolate chip and now this is what I made tonight. YUMMY!

Rich Chocolate Ice Cream

5 oz. semisweet chocolate chips (I used Ghiradelli)

2 cups heavy cream

2 cups whole milk

2 egg yolks

1/2 cup sugar

1 Tbs. pure vanilla extract (I used Kirkland brand from Costco)

Of course, chocolate is not really chocolate unless you add nuts. I added chopped almonds.

Combine cream, milk and chocolate in a medium saucepan over medium heat and cook until mixture almost boils and chocolate is melted, about 5-8 minutes. Reduce heat to low.

Meanwhile beat yolk, sugar and vanilla extract in a small bowl until light yellow and smooth, about 1-2 minutes. Add 4 Tbs of warm cream/chocolate mixture and stir until combined. Gradually add egg yolk mixture to warm cream/chocolate mixture, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3-4 minutes. Cool completely (either overnight in the fridge, or chill over an ice bath for 30 minutes). Stir gently and pour into the ice cream freezer bowl and follow the instructions for your freezer (I have the Cuisinart that you freeze the mixer bowl before you put the ingredients into it). This makes about 2 quarts.

Next recipe I'm trying is Key Lime Ice Cream. I'll let you know how it turns out.