Chocolate Ice Cream

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My fiancee and I have made this recipe several times, and have taken up a few modifications:
We skip the vanilla extract altogether. No matter how little we put in, it seemed to dominate the flavor, so we just took it out.
It's absolutely essential that you strain the mixture after mixing in the eggs but before reducing. Unless you temper your eggs very carefully, you'll end up with little bits of scrambled egg that just don't taste good in ice cream. (Alton actually recommends this in his custard episode. Plus, it helps to filter out the clumped up cocoa powder.
A little bit of extra cocoa power helps make up for the amount that clumps together and gets strained out, giving it a richer, more chocolaty taste.

Also, make sure you weigh your sugar; a cup and a half is pretty close to nine ounces, but we found that it tends to come up a little short.

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Very good. I've never made chocolate ice cream before and was quite pleased. NOTE: FOR THOSE COMPLAING ABOUT THE TIME REQUIREMENTS - instead of cooling in the fridge, chill the mixture down in a metal bowl that is resting in an ice water bath and stir often. It worked great for me.

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creamy, chocolatey....perfect. Only problem is everyone is wanting me to make homemade ice cream all the time!

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First, if you use Dutch processed cocoa powder, then you are rewarded with some very, very, very, good ice cream. Make sure you chill your mixture down in the fridge overnight!

Second, I used my stand mixer to temper the egg mixture. I figure it?s easier to let the whisk attachment do the heavy work while I carefully pour small amounts of the hot heavy cream / half-n-half mixture. The only downside is the whisking action does create a bit of foam which rises to the top in the fridge, but don?t worry. When you churn it, that froth will be dispersed.

Third, if you want a great deal, go to Costco to purchase your heavy cream, half-n-half, and eggs. I figure it cost me about $12 to $15.00 for half a gallon of heavy cream, three half gallons of half-n-half, and 4 packages of 18 brown eggs. Add in the sugar, vanilla, and chocolate, you push it up to about $20.00 or even $25.00 for about 2.5 gallons of mixture or about $10.00 per gallon. When churned, should produce about 1.25 to 1.75 gallons of ice cream, depending on how long you run your machine. Let?s see 1.25 gallons = 5 quarts = 10 pints or about $1.00 per pint without any additives or preservatives.

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This recipe worked perfectly with my KitchenAid freezer bowl ice cream maker!

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Best and smoothest ice cream ever. Increased the chocolate from 1 1/2 oz. to 2 oz.

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I made this recipe by reducing the sugar to 7 oz and replacing 1/3 of the cocoa with instant coffee granules. I use untreated cocoa powder rather than dutch process cocoa. After firming up in the freezer it was easily the best mocha ice cream i've had in NYC or anywhere, and i never brag about my cooking.

I'm doing this recipe again, reducing the sugar to 5 oz, using the full amount of cocoa powder, and adding a shot of hazelnut liqueur at the end of the churn time.

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This chocolate ice cream receipe is better than most ice cream you can buy in store.
I strained the custard after it was cooked and it made the final texture quite smooth and creamy.

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This is one of the best Chocolate ice creams I've ever had, and I'm not really a big fan of chocolate ice cream. The taste was very similar to Ben and Jerry's chocolate ice cream. We added fresh roasted Macadamias.

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This is the first time I've gotten REAL ice cream out of my machine. I don't think I'll be paying top dollar at the store for a long time to come.