Double Chocolate Chip Ice Cream

Lynnda Cloutier


A chocolate overload!


★★★★★ 1 vote



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  • ·
    8 oz. semisweet chocolate, chopped
  • ·
    6 large egg yolks
  • ·
    1/2 cup superfine sugar
  • ·
    2 cups heavy cream
  • ·
    1 cup milk
  • ·
    5 oz. semisweet dark chocolate chips

How to Make Double Chocolate Chip Ice Cream


  1. Put the chocolate in a large bowl and set aside. Beat the egg yolks and sugar in mixer at high speed until pale and creamy. Bring the cream and milk to a boil in a pan over medium heat. Pour half the hot cream mixture into the egg mixture, beating constantly. Return to the pan with the remaining cream mixture and return to medium heat. Stir constantly until it begins to thicken or coats the back of a metal spoon. Remove from heat and pour over the chocolate. Stir until chocolate has melted and the mixture is thick and smooth. Let cool completely. Stir in the chocolate chips. Put in an ice cream machine and churn to the manufacturer’s instructions. Alternatively, if you don’t have an ice cream machine put the mixture in a metal bowl and freeze. When it has just begun to set, whisk it with a beater or by hand until creamy. Repeat at least 3 or 4 more times or until thick, smooth and scoopable.
    Serves 4 to 6
    The Golden Book of Chocolate

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About Double Chocolate Chip Ice Cream

Course/Dish: Ice Cream & Ices

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