Chocolate Ice Cream

Total Time:
8 hr 18 min
Prep:
8 min
Inactive:
8 hr
Cook:
10 min

Yield:
1 1/2 quarts
Level:
Intermediate

Ingredients
  • 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
  • 3 cups half-and-half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 9 ounces sugar
  • 2 teaspoons pure vanilla extract
Directions
Watch how to make this recipe

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.


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4.9 170
9 Oz. of  grandulated sugar is about 1 and 1/8th cups, according to my search.    item not reviewed by moderator and published
I misread the recipe. I used 8 whole eggs. Will it turn out? It's freezing right now. item not reviewed by moderator and published
I replaced the half and half with my favorite fat free evaporated milk. My great grandmother, an Ohio farmer's wife, always used evaporated milk in our family vanilla ice cream recipe for the big 6 gallon ice cream freezer. We always used the "family recipe" for reunions and gatherings. From the hand-cranked 6 gallon (it was donated in a metal scrap drive during WW2, unfortunately) freezer, to our bucket with an electric top (packed with salt and ice), now to the countertop KRUPS we love so much. I'm excited to finish Alton's recipe using 3 cups of evaporated milk and 1 cup of heavy cream. I'm sure it'll be wonderful. item not reviewed by moderator and published
This is absolutely the best chocolate ice cream recipe. The only thing better than the excellent creamy texture is the flavor! This is my first time making ice cream and I used this for the base of my own Rocky Road with marshmallows and sliced almonds. With a touch of a button on my new ice cream machine the possibilities are endless. Thanks Alton!! item not reviewed by moderator and published
Wow is this ever a rich mix. It is in the Ice Cream machine right now and I can't wait to get it out an let it firm up. I added espresso powder for a bit of complexity. The mix was thick enough to eat as a custard and I only used six eggs. item not reviewed by moderator and published
this persons recipe are frickin' sweet...if u follow him..u will end up fat or diabetic! item not reviewed by moderator and published
Takes time but well, well worth it! One of Alton's best. item not reviewed by moderator and published
This was amazing. Make sure you go super slow with the heat on the eggs, you don't want them to curdle. I also added a few tablespoons of instant coffee right when I took it off the heat to give it some more flavor. As I was churning the mix I added an ounce of Kahlua to give it a little kick. This was the creamiest ice cream I've ever made at home. Letting it chill in the back of the fridge overnight before churning did the trick. item not reviewed by moderator and published
What i use instead of half and half as it is not available where live item not reviewed by moderator and published
Quite honestly the best ice cream I've ever had, and I eat a lot of ice cream! I use Ghiradelli cocoa and free range chicken eggs and it really makes a difference. I also will use whole or 2% milk instead of half and half. The lower fat content can cause an icy texture, so beware not to skimp too much on the fat. You really get out what you put into it. Don't stray too much from the original recipe until you try it once. item not reviewed by moderator and published
Hands down the best ice cream I ever had. Texture was incredible. Do not deviate from AB's recipe. It's perfect. item not reviewed by moderator and published
This was so good! I did make a mistake by adding salt to the recipe. There was a little voice in my head reminding me that salt makes chocolate taste better. Ugh! At least I had some semisweet chocolate chips that I could add to offset the saltiness. And another poster was right -adding the chips added a complexity to the chocolate. At least it still tastes amazing! Thanks Alton. item not reviewed by moderator and published
I make lots of ice cream for neighborhood kids, grand kids and great grand kids. This one is the very best I have tried. I took the liberty of adding semi chocolate chunks just before the ice cream was finished and it was WOW! I also put a few chocolate chunks in the bottom of small paper cups, then filled with the ice cream, added an ice cream stick and the kids loved the frozen ice cream sticks topped with chocolate chunks. item not reviewed by moderator and published
OMG! This is now my go to chocolate ice cream recipe. A little labor intensive and a definite diet buster but so worth it! item not reviewed by moderator and published
This is my 3rd attempt at this recipe. The first one was amazing, the only thing I wanted to change was the slight waxy residue on the roof of my mouth and that it was a little too sweet. I went ahead and made my changes, I substituted the cup of whole cream with milk, I added half the sugar and I also added some chocolate like I did in my first recipe. The result because of the reduced fat and sugar, a block of chocolate ice. I really needed to watch Alton's video to see why he does what he does. Too little sugar and you'll have a block of ice, too much sugar and the ice cream won't set properly. Using chocolate separates out into cocoa butter which caused the fatty residue. I love how Alton explains everything, now I know why I needed to not mess with a single thing. My 3rd attempt without using chocolate, by using the recommended amount of cream resulted in perfect, smooth, flavorful chocolate ice cream. Absolutely stunning, I will stick to this recipe 100% from now on. item not reviewed by moderator and published
The recipe delivered as promised. The flavor was excellent. I used four eggs instead of 8 yokes and I am not sure how much impact this had on the overall flavor and consistency but I thoroughly enjoyed the result. item not reviewed by moderator and published
I use Altons' vanilla recipe every week and now cannot stand to eat commercial ice cream anymore. It's awesome. I am trying the chocolate for my next batch. I very rarely have failures from Altons' recipes. Thank you kind Sir for your excellent recipes. item not reviewed by moderator and published
Love it item not reviewed by moderator and published
Perfect recipe. I doubled it and used my Rival electric ice cream maker and it made over 3 quarts (almost a gallon. Rich and creamy. I won't be making it too often (yikes, 16 egg yolks and two cups of whipping cream!, but at least once every summer. I can't afford all the fat and calories. But it's a wonderful once-a-year treat. Thanks, Alton! item not reviewed by moderator and published
Best chocolate ice cream, EVER. Works great in a hand-crank, too, especially when the grandkids are sharing the work. :- item not reviewed by moderator and published
This is the best ice cream I have ever eaten it was so creamy. I will make it again, now I'm going to try the vanilla. item not reviewed by moderator and published
First recipe I tried in my Cuisinart 2 Qt ice cream maker. Followed recipe exactly. Used by well-loved Thermoworks instant read thermometer to make sure chilled custard was less than 40 degrees and custard reached 170, per recipe. This was the best ice cream I've ever had, creamy, rich - just wonderful! Can't wait to try more recipes! Incidentally, while waiting for custard to reach 40 degrees, stuck it in freezer for last 20 minutes and the edges froze - it would have been great soft ice cream even without the machine - but the machine gave it its lovely creamy texture. item not reviewed by moderator and published
Since I watched the "Churn Baby Churn" episode - back in '05 - I've wanted to make this recipe. As a matter of fact, it was the reason why I wanted an ice cream machine - and thankfully my wife purchased me a machine a few weeks ago. Full disclosure, I am lactose-intolerant. So, I substituted lactose-free milk and made my own half-and-half (also using lactose-free milk. But, I followed the recipe exactly and IT IS EXCELLENT!! I have no idea while some folks here found the ice cream to be "too rich" or "too chocolate-y." To me, it's neither. It tastes exactly as premium ice cream should taste. Thank you, Alton!! item not reviewed by moderator and published
Couple of "discoveries" - cool, low humidity days work better. We were cooking (oven, stove in a small kitchen which I think caused the frozen mixing bowl to warm too fast. Results were still good. We took out the vanilla bean/extract and treated this like a base. Added some sweetened coconut, steeped this in the hot cream and increased the cocoa to 2oz to make a chocolate-coconut that was out of this world good. item not reviewed by moderator and published
OMG... item not reviewed by moderator and published
This made the absolute best chocolate ice cream, EVER! This is the third time I've made it, and it has turned out great each time. Couple of quick hints. Go by temperature, NOT BY SIGHT! The first time I made it, I just went by sight and the texture was off . . . Honestly, I'm probably lucky I didn't get sick. Second, whisk in the egg mixture then stir constantly with a silicone spatula to keep the eggs from scrambling (had to strain the second batch. Enjoy! item not reviewed by moderator and published
This ice cream is FABULOUS. Helpful hint for those who own the Cuisinart 11/2 qt ice cream maker. This recipe yeilds more than 1 1/2 qts. I made this today and thank goodness I had the machine sitting in my laundry room sink as the ice cream overflowed out of the machine and made a huge mess. I would suggest cutting the recipe by 1/4 or even by 1/2. Or make the whole recipe but freeze in 2 batches in your machine. Nonetheless the best chocolate ice cream ever! item not reviewed by moderator and published
Delicious! I added crumbled heath pieces to mine. It's definitely premium ice cream. item not reviewed by moderator and published
I followed the recipe exactly, using Hershey's cocoa, and whipped it thoroughly to avoid any cocoa clumps. We dished it soft, right out of the machine, and it was amazing. Rich, creamy perfection. I've never had better chocolate ice cream. Normally I don't finish my kids' food, but I couldn't let my youngest leave half of his to melt on the counter. I finished mine and his, then took care of all of the scrapings in the machine and finished with the rubber spatula. I got a little carried away, but it was just so good. item not reviewed by moderator and published
Oh my!! I added a tequila caramel sauce to this recipe! Crazy chocolate craving-gone! item not reviewed by moderator and published
Awesome chocolate ice cream! I made another recipe before and it just wasn't as chocolaty. I was surprised at the amount of egg yolks, but I made almost 3 pints of this recipe. This one got the thumbs up from my hubby and the kids so it gets a place in our go to recipes binder. Thanks Alton, love to watch u do your thing. item not reviewed by moderator and published
Just got my new ice cream maker for Christmas & this was the first recipe I had to try. I followed the recipe exactly except I added 2-3 oz of bittersweet chocolate chips because I love chocolate. I also strained the mixture before adding it back to the saucepan. We gave this an ice bath to speed up the time & waited till the temp reached 40 degrees before putting in the machine. I just couldn't wait 4-8 hours or overnight! We love this ice cream & would definitely make it again. So smooth & delicious! item not reviewed by moderator and published
This was my first attempt at making ice cream with my new ice cream maker. It was wonderful. I followed some of the previous reviews and strained the mixture to get rid of any clumps and used 7 egg yolks instead of 8. Plus I added a dash of instant espresso powder. My college age niece and nephew came by twice just to get some of their aunt's ice cream. This will be my go to recipe. item not reviewed by moderator and published
Super easy to make, I put my mixture through a strainer before chilling as I had bits of chocolate powder clumps in it. I will be making this again soon! item not reviewed by moderator and published
Want to really impress guests? This is a knock out! We have been making this ice cream ever since we first saw the Good Eats episode. Now we always have cream and half and half on hand. The only modification we make is reducing the cocoa to 1/4 cup - it's PLENTY chocolatey. We have a famous custard shop in our neighborhood that everyone knows and loves, but after coming to our parties, all say Alton's trumps! We cool ours overnight before churning and have found that makes a smoother texture. Winner! item not reviewed by moderator and published
first review here, but i had to post that i LOVE LOVE LOVE this recipe. one suggestion though: sift the cocoa powder in. my first batch had little grains of clumped up cocoa, made for a...unique texture, and not one that was particularly favorable also, because my wife and i enjoy "jerry's chocolate" {of ben and jerry's fame, the type used in half baked and probably others, but NOT the flavor in chocolate fudge brownie} so much i tried this with a mod. instead of the full amount of cocoa powder, melt 1 oz of unsweetened baking chocolate and only use .75 oz of the powder. the flavor is more complex {which is the HUGE benefit of jerry's chocolate}, but the texture is PERFECT with alton's recipe! item not reviewed by moderator and published
Absolutely the best chocolate ice cream EVER!!!! I use Penzey's cocoa which makes a world of difference. I also added a hint of cinnamon for a Mexican Chocolate flair, DELISH!!!! item not reviewed by moderator and published
Some notes: We used Ghirardelli cocoa and did not like the taste. It was... well too cocoa-ee. So the second batch we used Hershey's brand. Much better taste. It tasted more like chocolate. Then we read another recipe that did not omit the egg white, so we tried Alton's recipe but used the whole egg on the third batch. Yum! It was more like frozen custard which is a favorite of ours. Also: If you are going to put your ice cream in the freezer after churning, you will get ice crystals. This is something that doesn't happen in the store bought brands mostly because of their quick freeze process. I suggest either eating it right after the churn, or let it sit at room temperature for a little while after taking the batch out of the freezer. item not reviewed by moderator and published
my first time making ice cream. I won't bother looking for another chocolate ice cream recipe. Everyone agrees....the best we've ever tasted. I used Girardelli cocoa and followed the recipe exactly. So easy and so delicious! item not reviewed by moderator and published
Very good ice cream. It is creamy but too much. Great chocolate flavor. Kids and adults loved it. Easy to make. I added 1/2tsp of salt and sped up the cooling by putting its bowl in a larger bowl of ice water and stirring on and off for 30 min. item not reviewed by moderator and published
I LOVE this! This is the only recipe that doesn't create ice crystals. I reduced the eggs to 7 and because I was paranoid about ice crystals, I laid a piece of wax paper over the ice cream as I put it in the freezer to harden. This reinforces my idea of never buying ice cream again. Now to make Alton's vanilla. item not reviewed by moderator and published
This is one of the best tasting chocolate ice creams I have had! Very creamy and a huge hit at a party. Recipe does make a smaller batch of ice cream than most but next time I will just have to make more!! item not reviewed by moderator and published
Excellent! My daughter and I made this. It reminded me of a chocolate pudding I use to get at a restaurant I worked at when I was a teenager. It was called pot of chocolate and I loved it! We added chopped up frozen cherries and mini chocolate chips in the last few minutes of churning. item not reviewed by moderator and published
This is very good ice cream! I made it for my son's birthday party and everyone loved it! item not reviewed by moderator and published
Yummy! Reminds me of the frozen custard stands in the Midwest! I made this recipe twice, exactly as written except the second time I added chopped up chocolate covered cherries the last five minutes of churning. It is so much better than store-bought ice cream. item not reviewed by moderator and published
Holy cow! Talk about death by chocolate! This is by far the richest, sweetest and creamiest ice cream ever! I added crushed Oreos at the end. I will say that it is actually a little too rich for my tastes. The oreos actually helped to cut the sweetness a bit Also, yes to the adding the salt. I think next time I will lighten it up a bit by using a little less sugar and cutting down the heavy cream and using some regular half and half and some fat-free half and half. But if you can handle it...richest chocolate ice cream ever! item not reviewed by moderator and published
Sooooo delicious. I simmered some dried cherries in brandy, drained them and added them in before the last five minutes of churning. Creamy chocolatey goodness. item not reviewed by moderator and published
I don't love it. It tastes like cold cake batter to me. It could be because the power went out in the last like 5 minutes on the stove so I quickly put it in the fridge to let it cool down. We left (because we are responsible adults the house to get dinner since I couldnt cook with the power out. I am making homemade caramel sauce to put over it with sea salt so we will see how it turns out. I hope its better now that it sat than when i licked it off the spoon after it finished churning. item not reviewed by moderator and published
I have been making my own ice cream for years and can honestly recommend this recipe. I used Hershey's Special Dark Cocoa and then added a cup of Ghirardelli premium baking chips as I was processing the ice cream. Yes, I love chocolate. I also prefer to use an ice bath to cool down the custard, stirring until cool; then I refrigerate the mixture for 24 hours before processing to ensure the custard had set thoroughly. I never have a bad product. item not reviewed by moderator and published
I created an account on this website just to review this ice cream! I have been making ice cream for about a month, and my Ben and Jerry's book was making so-so Ice Cream, but not GREAT ice cream. I even Googled "Ice cream not creamy" only to find peoplpe saying premium store quality ice cream couldn't be made at home. Alton Brown put this to rest. I think using yolks only made a HUGE difference, as well as simmering the cream and half and half. I screwed up the recipe a little bit and tried to fix it --- it still came out WONDERFUL. 5 Stars, this is the recipe you are looking for. item not reviewed by moderator and published
Unbelievably delicious!!! I have an old electric ice cream maker I received as a gift some years back, I've never used it before. I followed Alton's recipe and instructions carefully, only changing it by adding 1/4 tsp salt as recommended by some of you. It was all I could do not to DRINK the liquid form before chilling...mmmm!! I added the entire recipe to the ice cream maker and turned it on. After about 10 minutes, the mechanism jammed and turned itself off. As recommended by someone without and ice cream maker, I continued by scraping the sides with a plastic scraper every 5 minutes or so, and within 40 minutes it was done. Next time I will do 2 batches separately so the ice cream maker doesn't jam. Anyhow, this was chocolate ice cream to die for, both my husband and I declared it the best we've ever had. item not reviewed by moderator and published
Holy cow. First off, the first chocolate ice cream recipe i tried was from the manufacture of the machine that was given to us (yes, I know. I got lucky and it turned out dry and chalky. I figured I'd give this one more try. I have tried other recipes in the past from Mr. Brown and figured, also based on the reviews, that he knew what he was talking about. Sure enough, the bomb! It is so tasty, creamy and smooth. This is better than any store-bought ice cream I've ever had. Thanks FoodNetwork and thanks Alton Brown! item not reviewed by moderator and published
Holy WOW! This is the best, silkiest, fudgiest chocolate ice cream you'll ever eat. Honestly, you don't need any other recipes for chocolate ice cream. Throw them all away. This is the only one you need. Go forth and make chocolate ice cream, people! Your paradigm will shift. item not reviewed by moderator and published
I LOVE,LOVE,LOVE Alton Brown and all his nerdy goodness! I made this recipe with my kids when we were out of town at a friends' house. I didn't have all of my usual kitchen gadgets (like a food scale but this recipe still came out great. It's rich, velvety and totally blows away any store-bought ice cream! It's worth the time and effort. Thanks, Alton!!!! (P.S. I made a great white truffle quiche with all the left-over egg whites. Yumm!. item not reviewed by moderator and published
I've owned an ice cream maker for several years, and I've tried any number of recipes, but I hadn't found a single one that I was satisfied with until now. This ice cream has the perfect smooth and creamy texture, and the taste is so delicious it's dangerous because I don't want to stop eating it. I like it much better than store-bought ice cream, even the really good stuff. I made the recipe exactly as written, weighing the sugar and cocoa. I used Ghirardelli cocoa powder in this because it has a scrumptious chocolate flavor that other brands can't match. item not reviewed by moderator and published
Okay, so I made this ice cream for my daughter's slumber party. I used Hershey's Special Dark cocoa powder instead of regular cocoa powder. I have three words to describe the final product: Death By Chocolate! It's absolutely FABULOUS! I will never use another recipe for chocolate ice cream again! Next time I think I'm going to try adding some espresso powder, or marble peanut butter in it. I'm so excited! Good thing my Mom has chickens so I don't have to buy all those eggs! item not reviewed by moderator and published
I watched the episode, followed the recipe out of the book, with the exception of one addition: 1 shot of espresso to enhance the chocolate flavor and it came out FANTASTIC. My husband said this was the best chocolate ice cream he's ever had: rich, dense, and perfect chocolate flavor. I can't wait to make it again with some salted caramel or mini peanut butter cups...droool. Alton is the man. Every recipe always works perfectly and I love him for that. And for the fact that I think he's smokin' hot despite his 16 or so years on me! item not reviewed by moderator and published
Great recipe! I substituted half of the cocoa powder with grated 100% dark chocolate - worked very nicely. item not reviewed by moderator and published
Wow, absolutely delicious. item not reviewed by moderator and published
Who doesn't love chocolate ice cream! Delicious!! item not reviewed by moderator and published
This is seriously the best chocolate ice cream I have ever had. It blows Ben and Jerry's and Häagen-Dazs out of the water! The recipe looks hard, but take it slow and it will be fine. The texture is perfect. No grit or after taste. The only thing I did differently is used Dark Hershey's Powder as that's all I had. It was incredible! My husband who isn't a chocolate or ice cream person said it was the best chocolate he's ever had. Highly recommend! item not reviewed by moderator and published
All the ratings I've read that weren't five stars were by people who grossly modified the recipe. Those reviews shoul be ignored if not removed. This is truly wonderful, decadent deliciousness. item not reviewed by moderator and published
This is one of the best chocolate ice creams I have ever tasted! I made it for Father's Day and it was a big hit. So creamy and smooth and just the right amount of chocolatey goodness!! item not reviewed by moderator and published
I just made this today, and it turned out perfect!!! I added some cinnamon and cayenne to make it more like a Mexican Chocolate ice cream, and it was exactly the flavor I was looking for. It's creamy, and very easy to make. I highly recommend this recipe. item not reviewed by moderator and published
Just what everyone else says...amazing, amazing, amazing. But if you don't want to wait for this delicious over 8 hours, I cool the custard in an ice bath in the sink. Lots of ice, water, and put the custard in a container and stir occasionally. Takes about 45 minutes to get it to 40 degrees. I don't have the patience for chocolate:) item not reviewed by moderator and published
This recipe is fabulous! I doubled the recipe and followed it as Alton said. It is incredibly creamy and yummy! We chilled it in the frig overnight then made it in an old electric ice cream maker the next day. It took about 30-40 minutes then we froze it in the freezer that night. The next day we served it to a large group who raved over it. They all wanted the recipe:) It's definitely a keeper! item not reviewed by moderator and published
Absolutely delicious. The custard (eggs) make this recipe ultra smooth and creamy. I'm a super chocaholic so I added two handfuls of semi-sweet chips to melt before I tempered the eggs. Chocolate heaven. For Patrick, below, I just bought a new 2 QT. Cuisinart Ice Cream machine and it is a thing of joy. item not reviewed by moderator and published
I needed a recipe for chocolate ice cream to add the thin mint girl scout cookies to. The ice cream is fantastic! A perfect compliment to the cookies but it would be outstanding alone as well. item not reviewed by moderator and published
I don't have an ice cream machine, so instead I put the batter in a wide casserole dish with lots of surface area, stuck it in the freezer, and stirred it every 45 minutes to an hour with a spatula for about 5 hours. Even with this method this is the best homemade I've ever tasted. The sweetness is just right and the texture is on a whole nother level than any ice cream I've ever had. I've since used this base to do other flavors with equally outstanding results. item not reviewed by moderator and published
AMAZING!! So rich and creamy. I use a heaping 1/2 cup of cocoa but that is the only change. I thought my vanilla recipe was creamy, it doesn't hold a candle to this one. Definitely a must try. Alton is the best!! item not reviewed by moderator and published
Seriously amazing ice cream here. It is so creamy and delicious! The only thing I added, per suggestions below, is a pinch of salt. I make this ice cream regularly in the summer. I also add toasted almonds, which puts this ice cream over the top. item not reviewed by moderator and published
I made this recipe, follow the directions closely, too much cream or Half & Half and you end up with a really creamy mix that is hard to digest. I loved it, not sweet enough for my taste, and almost not chocolaty enough. But, I made the mix fill a gallon ice cream maker, so my measures were too rich and I messed up slightly when adding in the cream. Aside from that well done Alton!!! Update: Second try, I made a gallon of this, I used a modified recipe, it came out far better than the first try. Super chocolaty, and very delicious. item not reviewed by moderator and published
Absolutely amazing - best ever! Creamy and full of flavor. item not reviewed by moderator and published
This ice cream is absolutely amazing - it's creaming and smooth - my husband won't touch store bought anymore! item not reviewed by moderator and published
I usually trust Alton's recipes, so I shouldn't be shocked, but holy cow this ice cream is amazing! Easy to make & came out better than any ice cream I've ever had, hands down. Try it with chocoalte chip cookie dough.... crazy good! item not reviewed by moderator and published
Like another reviewer, I used Hershey's Dark Chocolate cocoa powder, which I had on hand. (Unfortunately, I'm almost out of it, and can't find it in local stores...ugh!). I added Andes mint chip pieces in at the very end of the churn and it was out of this world. This will definitely be a staple in our house for homemade ice cream recipes! I just tried this recipe again today and replaced the heavy cream with 2% home-delivered milk (which I find richer than store-bought). The base turned out equally creamy and I'm hoping the fat reduction will abolish that awful residue in the mouth that heavy cream seems to leave, which is my only complaint with this recipe and the only reason I didn't give it 5 stars. I haven't churned it yet, but fingers crossed! item not reviewed by moderator and published
This is as good or better than anything I can buy in a supermarket. I've tasted better specialty shop ice cream, but not by much. This is very good. item not reviewed by moderator and published
All I can say is--there should be a law against making ice cream so good. I followed the directions with the exception of adding a pinch of kosher salt. After the churning, I added chopped chocolate candies. This is definitely rated up there with the best chocolate ice cream ever. item not reviewed by moderator and published
Alton's instructions were so easy to follow. When i tasted it off the agitator, it tasted a little too cocoa-y, BUT after a couple of hours, it tasted a lot better, and after a full day of freezing... it tastes SO GOOD!!!!! Rich, creamy, perfectly chocolately!!! I wish I had a gallon of it!! Thank you alton!! I knew I could trust you!! :) Next time... adding marshmallows and walnuts for a good rocky road! item not reviewed by moderator and published
I just purchased a counter-top electric ice cream maker and we were excited to give it a try. I have never made ice cream before and decided to start with this recipe. It was easy to make the custard. The end product was so creamy, with rich chocolate flavor. Next time, I will add mini-chocolate chips and bits of banana. Can't wait to try other ice cream recipes, only if they are a great as this one. Yummy! item not reviewed by moderator and published
I did this one and it came out awesome. My store had Hershey Dark Coco Powder and I added Chimayo Chile to the mix and wow! It came out beautiful! item not reviewed by moderator and published
My hubby is an ice cream fanatic! His favorite Ice Cream had always be "Milky Way" now we can no longer find it in the store. I use this recipe and add nice thick caramel swirl and chopped up Milky Ways....Hubby says it is the best ever. Thanks Alton! :) item not reviewed by moderator and published
This Alton recipe is awesome! All I added was a little bit of salt and it is the best chocolate ice cream I've ever made! Delclious and rich, I can't wait to make it again and add marshmallows, brownie pieces, or chocolate chips! item not reviewed by moderator and published
Best ice cream ever! I love making it cause it is pretty easy. By the way, Alton uses a KitchenAid attachment which is called an Ice Cream Maker which is used which a KitchenAid stand mixer. You can check it out on the KitchenAid website. I think it is www.kitchenaid.com. item not reviewed by moderator and published
Did anyone notice the Make/Model of the ice cream maker he used.???? item not reviewed by moderator and published
I bought my first ice cream maker and this was the first recipe I tried. I was a little bit intimidated by the instructions, but just stay the course and you shouldn't have any problems. After reading the reviews, I added 1/4 tsp salt and 1 tsp of instant coffee. I kept the sugar at 9oz and I don't think it was too sweet. It turned out great! Smooth, creamy, rich, and delicious. I wouldn't change a thing, except for the two additions mentioned above. I consider myself an ice cream snob, and this recipe rivals haagen dazs for sure. item not reviewed by moderator and published
This is one of the best ice creams I've ever had. The only downside is that after you eat this, you will judge all other ice creams to this standard!! So be prepared to truly understand the consequence of knowing perfection. item not reviewed by moderator and published
Definetly add the salt, and try dark chocolate cocoa for a bitter-sweet twist. After the ice cream comes out of your maker, try adding crumbles of freshly made brownies and a few tablespoons of mini choclate chips. Stir just enough to incorporate and then swirl in some berry topping. I call it "choclate berry truffle." It's divine! item not reviewed by moderator and published
this guy never lets me down!! I always try his recipes first and I am always happy.. better yet thrilled... this recipe has not let me down! perfect chocolate ice cream :) I used a krups ice cream maker and added 1/4 tsp salt like some had suggested and I love the result :) item not reviewed by moderator and published
This recipe is really great and smooth. I added a pinch salt to bring out the chocolate flavor more, and what a difference! I would even add mre, maybe 1/4 teaspoon. Also, he doesn't mention straining it, but I think this is a good idea as well. I almost added about 1 teaspoon on coffee grains, not to make it coffee tasting, but to make the chocolate flavor deeper, and then strain it out before cooling. I think I will try this next time. item not reviewed by moderator and published
This was a time-consuming recipe, but straight forward. I made it precisely as Alton details, save that 1/2 of the cocoa was butterscotch cocoa because that is what I had. I found some little bits of cocoa seemed to not mix in, but once it was all dumped into the ice cream maker, it all blended just fine. Oh my heavens, is this incredible - precisely how ice cream/frozen custard is supposed to taste. If you have never experienced the difference between what you buy at the grocery in a box, and homemade, THIS is the recipe to try. Chocolate Bliss! Everyone loved it! Next time, I will stir in some dark chocolate chunks and chopped almonds just when it is soft set. YUM. item not reviewed by moderator and published
That is what my husband said ! I think I agree with him. I added mini marshmallows, walnuts and chopped up Dove milk chocolate. Yummo ! Linda Cox Gaffney, SC item not reviewed by moderator and published
This is a excellent ice cream ever my family loves it!!!!!!! All of your recipes are excellent like you item not reviewed by moderator and published
Ditto to all the other positive comments but has anybody thought to throw in a dash of salt? Like any sweet dessert, the flavor is boosted and livened by a dash of salt. Perfect better-than-31 flavors taste when you add a dash of salt! item not reviewed by moderator and published
At first i thought this was a recipe for disaster because i didnt have my electric mixer (im in the process of moving to a new house) so i mixed everything with a handy little whisk,,,, i followed the instructions to a TEEE.... I put 1 1/4 cup of sugar (just right) and a pinch of salt .... by far the best ice cream ever it was rich and chocolatey and just so darn good i started eating it before i turned off my ice cream maker.... you wont regret making this... your kids will love it,, your hubby will love it.. you will love it,,, thank you Alton ... it was simply delicious item not reviewed by moderator and published
BAR NONE! My arteries may be siezing.... but AB--- You the man.. My tastebuds thank you. item not reviewed by moderator and published
Made this today for my 3 year old. Turned out great. I strained mine before cooling because my cocoa didn't completely combine. P.S. debating weights and measures is not needed here, it's not baking. it's a very forgiving recipe. item not reviewed by moderator and published
So I have had the trouble of constantly making ice cream that is always sooo hard a day after i run it. I used this recipe, and wow....still soft 24 hrs. Sooo happy. Although i do agree that it is a little sweet, and for me not that chocolatety, so I added about 8 oz of chips in there (bittersweet) and that made it really good for me. I dont think i am going to mess around with this recipe though, because i dont want to mess up the chemistry too much =) item not reviewed by moderator and published
Depends what you have in the cup. A cup is a measure of volume, but a dry ounce is a measure of weight. Depending on the density of the material you are going to have in the cup, the weight in ounces of the material will vary. For example, if you fill the cup with lead, the cup will weigh much more than if you fill with feathers. The conversion is different for each ingredient! Here are the two this recipe calls for. Granulated sugar: 1 cup = 7.055 ounces Cocoa: 1 C = 4.409 ounces item not reviewed by moderator and published
The only thing I change was to reduce sugar from 9 oz to 8.5 oz. The flavor is just right if not a tad too sweet. I will try using just 8 oz of sugar next time and see which one I'll like better. item not reviewed by moderator and published
what do you expect, it's ice cream item not reviewed by moderator and published
So . . . you despise Alton. I am certain he is not losing any sleep over it . . . you just are not worth the trouble. However, you would more than likely benefit from a return to school so you can complete your course in the English language. item not reviewed by moderator and published
Half & Half is just equal parts of whole milk and light cream.  Or 3/4 cup of whole Milk and 1/4 cup of Heavy cream. item not reviewed by moderator and published
o0 Usually, a teaspoon would enhance the flavor for this amount of weight. The problem of adding salt to ice cream, though, is changing the freezing point. If the amount of salt wasn't enough to change the consistency, the ice cream shouldn't have been salty... How much did you add? item not reviewed by moderator and published
I place a piece of plastic wrap right on top of the ice cream pressing down gently. It stops the icicles forming. item not reviewed by moderator and published

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Frozen Treats