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Ghiradellis Chocolate Ice Cream

4 oz. bittersweet chocolate, chopped
2 c. half & half
3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
3 eggs
1 1/2 c. heavy cream
1 1/2 tsp. vanilla extract

In heavy saucepan, combine chocolate and half & half. Cook over moderate heat until chocolate is melted and mixture is smooth (about 5 minutes). In small bowl, combine sugar, flour and salt. Gradually whisk dry ingredients into the melted chocolate and bring to boil. Reduce heat to moderately low and cook, whisking occasionally. In medium bowl, whisk eggs briefly. Slowly whisk in half of the chocolate mixture then transfer this mixture to the remaining chocolate in saucepan. Cook until thick, smooth and steaming (about 160 degrees on a candy thermometer). Remove from heat and stir in heavy cream and vanilla. Let cool to room temperature then chill until cold. Pour into ice cream maker and freeze. Transfer to container and freeze at least 30 minutes before serving.

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