Saturday, April 13, 2013

Double-Chocolate Ecstasy Ice Cream

Over many years of making ice-cream, this is my hubs "perfected" recipe for Double Chocolate Ecstasy Ice-Cream.  Once you make this, I doubt you'll ever buy chocolate ice-cream again ... I know we never will!
Scraping Vanilla Bean
Making the batter

Mixing the chocolate mixture into the batter

All set to freeze up

 Oh ya, that's good!

1 qt heavy cream
2 cups half and half
3 eggs
2 tbls vanilla
1 vanilla bean, scrapped
2 cups sugar
1 box unsweetened chocolate (8 squares)
1/3 cup cocoa

Melt chocolate over low heat, mix in cocoa; slowly pour in 2 cups half and half; stir over low heat and continue stirring until smooth and thickened. Remove from heat and cool.

In separate bowl, whisk thoroughly *3 eggs. Whisk in 1/2 cup sugar at a time until all sugar is added. Add 1 quart heavy cream; blend thoroughly. Add vanilla and the meat of the vanilla bean.  Blend chocolate mixture into vanilla base, stirring by hand. Do not use a mixture.

Chill mixture several hours in a refrigerator.  Once chilled, pour into ice-cream maker and freeze according to manufacturer's directions.

Store in ice-cream containers and freeze until firm.

* Cooks note - if you want to cook the eggs slightly you can "temper" them in the melted chocolate/half and half mixture by whisking the eggs and adding in a small amount of the hot chocolate/half and half blend. Once mixed well, add them slowly back into the chocolate/half and half mixture and chill as directed above.



  1. Oh this looks wonderful! Chocolate is my favorite flavor! Don't you just love the on the counter ice cream makers!!

    1. Bunny, YES we do!! Years ago the hubs hand-cranked ice-cream with his grandfather ... we've come a long way since then!

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