Rob's Homemade Chocolate Ice Cream

This isn’t just a chocolate ice cream recipe—it’s a family tradition. Over 40 years ago, when Amy and I were married, we received an ice cream maker as a wedding gift. Every summer since, usually around the Fourth of July, we’ve made homemade ice cream together.

Over the years, I’ve tweaked this recipe to create the richest, most chocolatey ice cream I could. The secret is getting the butterfat level just right. Too little and the ice cream tastes thin, too much and it doesn't freeze well and leaves an unpleasant coating in your mouth. At about 18% butterfat, this recipe is custard-like, creamy, and truly satisfying.

I use 100% unsweetened chocolate and just enough sugar to let the chocolate shine through without being overly sweet. Give it a try and let me know what you think—I’d love to hear from you.

INGREDIENTS

12 oz (1 ½ cups) heavy cream

24 oz (3 cups) milk

7oz 100% Fresco Chocolate Medallions

4 eggs

2 cups sugar

2 tbsp vanilla extract

½ tsp salt (optional)

DIRECTIONS

In a saucepan heat milk until steaming, do not let boil (about 160F). Remove from heat and add chocolate. Blend with an emersion blender or whisk until chocolate is completely melted.  Set aside to cool. 

In a large mixing bowl beat eggs until foamy. Gradually add sugar; beat until thickened. Add chocolate mixture, cream, vanilla, salt and mix thoroughly. Pour mixture into ice cream freezer and freeze as directed. Makes about 1.5 quarts.