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Chocolate Ice Cream Recipe

Chocolate Ice Cream

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (143)

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Average Rating:

Total Reviews: 143

Showing 131-140 of 143

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  • on February 20, 2006

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    The best and easiest to make ice cream!!!!!!!! I would definitely would
    recomend it as an quick and easy desert!

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  • on February 17, 2006

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    i started to do this recipie and it wasnt that hard at all. i really enjoyed it. it didnt make me feel like i was forced to make is either

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  • on January 17, 2006

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    Wow. I've never had better homemade ice cream before--and finding a good chocolate recipe was difficult. If you want ice cream that you could sell for good money, combine this recipe with Alton's recipe for mint ice cream. The flavor, texture, and overall appeal are what you'd expect from premium ice cream.

    Keep on cookin', Alton!

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  • on January 12, 2006

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    I was asked by my grandson if I knew how to make chocolate ice cream. Of course I said yes, even though I had never made chocolate ice cream.
    Seaching for a recipe on foodtv.com, I came across this version. At first it annoyed me because of the requirement that 9 oz of sugar was to be used. OK, I have an ice cream maker ready to go in the freezer -- but no scale to measure sugar. I got out my calculator and calculated that since the sugar bag said that 4 grams of sugar takes up 1 teaspoon, I needed 63 teaspoons of sugar or about 1 1/3 cups of sugar. From other recipes, I learned that usually about 1 to 1 1/2 cups of sugar are used. So onwards to wisking 8 egg yolks (using up about 8 weeks of my ration of eggs and lots of half and half and cream. Then the fun began. Cooking the mixture on low for a half hour, the temperature came up to only 125 degrees. So I increased the heat to medium low and reached 170 degrees in another half hour. I poured the mixture in a bowl to let it rest 1/2 hour as the recipe said, but was not about to wait for another 4-8 hours before churning away. So it went into the freezer section of my refrigerator. After 1/2 hour, I took it out and gave it a stir. I took off the plastic cover and discarded the moisture that had condensed. I repeated this after another 1/2 hour and declared the mixture cool enough to churn. I let it churn for 35 minutes and sampled a taste. Then into the freezer for 1 1/2 hours. It is the best chocolate ice cream ever. Who knows if it could be better by waiting the full 8 hours? I do not think so.

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  • on December 30, 2005

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    This is good, but more difficult to prepare and not as creamy as Alton's "Serious Vanilla," which we love. Good chocolate flavor, and it is tasty, just not as enjoyable as his earlier recipes.

    I am trying to create a chocolate version of his "Serious Vanilla," because it's easier and more smooth than this version.

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  • on October 09, 2005

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    The only reason it did not get a 5 was because it takes a very lot of time and patience. I really enjoyed the ice cream, though.

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  • on October 06, 2005

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    This was a huge hit with my friends. It is very creamy and just a little bit will go a long way.

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  • on August 18, 2005

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    Super simple recipe. Great chocolate flavor. Son gives it 2 thumbs up!!! Next time I think I'll add some almond extract and toasted almond slivers. TERRIFIC!!!!!

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  • on August 17, 2005

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    ccfolio

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  • on August 10, 2005

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    This recipe made a wonderful chocolate ice cream. The first time I made it I used Dutch processed Dark Cocoa, and added slivered almonds and Dark Chocolate chunks -- while the flavor was devine the color was almost black. Next time I will either use regular dutch processed cocoa or combine the two.

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