Recipe Details

Summary

Name: "the Best" Chocolate Ice Cream

Category: Ice Cream

2 eggs

2 cups granulated sugar, divided

2/3 cup Hershey's® Cocoa

2 tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

1 tablespoon vanilla extract

4 cups light cream

1 cup whipping cream

In a small bowl, combine eggs and 1/2 cup sugar; beat well. In large saucepan, stir together remaining

1 1/2 cups sugar, cocoa, cornstarch and salt; gradually stir in milk. Over medium heat, cook until

mixture boils, stirring constantly, for 1 minute. Blend about half of hot mixture into beaten eggs;

return hot mixture to saucepan. Blend in vanilla extract, light cream and whipping cream. Refrigerate

until cold. Fill ice cream freezer container 2/3 full; freeze according to manufacturer's directions.

Remove lid; take out dasher. Pack mixture down; replace lid. Repack in ice and salt. Let stand several

hours to ripen.

Chocolate−Marshmallow Ice Cream

After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. Stir together 2 cups

marshmallow creme with 2 tablespoons milk. Gradually add to partially ripened ice cream, swirling

gently to marble. If more firm ice cream is desired, allow additional time to ripen.

Chocolate−Peanut Butter Ice Cream

After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. In small saucepan, stir

together 1 1/2 cups Reese's Peanut Butter Chips, 1/2 cup sugar and 1/2 cup milk. Over low heat, stir

until blended; cool. Gradually add to partially ripened ice cream, swirling gently to marble. If more

firm ice cream is desired, allow additional time to ripen.

Chocolate−Peppermint Ice Cream

After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. Crush hard peppermint

candies to equal 3/4 cup. Gradually add to partially ripened ice cream, swirling gently to marble. If

more firm ice cream is desired, allow additional time to ripen.