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Double Chocolate Ice Cream

1/2 c. sugar
1 tbsp. flour
1/8 tsp. salt
2 eggs
1 c. Half & Half or milk
3 sq. (1 oz.) each unsweetened chocolate, melted
2 tsp. vanilla
1 c. heavy cream
3 sq. (1 oz.) each semi sweet chocolate, chopped coarse

Place sugar, flour, salt and eggs in heavy sauce pan. Beat with wooden spoon until mixture coats spoon and is smooth (do not over cook). Add melted chocolate and vanilla; beat until well blended and smooth; cool. Whip cream; fold into chocolate mixture to blend. Fold in chopped chocolate. Pour into chilled loaf pan, cover air tight and freeze. Let stand for 15 minutes at room temperature before serving. Makes 3 cups. ne.

Recipe from Woman's Day Magazine

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