CHOCOLATE ICE CREAM

MAKES ABOUT 1 QUART

PURE and simple chocolate ice cream, this classic recipe speaks for
itself.

1 cup sugar
3 large eggs
1 cup cocoa powder
1½ cups milk
1 cup heavy cream
1 tablespoon vanilla extract

Place the sugar, eggs, and cocoa in a food processor and blend until smooth.
Bring the milk to a boil in a heavy medium saucepan. With the food processor
running, slowly pour the hot milk into the chocolate mixture through
the feed tube. Process until well blended. Pour the entire mixture back into
the pan and place over low heat. Stir constantly with a whisk or wooden
spoon until the custard thickens slightly. Be careful not to let the mixture
boil or the eggs will scramble. Remove from the heat and pour the hot
chocolate custard through a strainer into a large, clean bowl. Allow the
custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate
until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHOCOLATE BANANA CHIP ICE CREAM Add ½ cup chopped dried
banana chips to the machine when the ice cream is semifrozen. Allow the
machine to mix in the chips. Proceed with the recipe as directed.

CHOCOLATE BRITTLE ICE CREAM Add ½ cup chopped peanut brittle
to the machine when the ice cream is semifrozen. Allow the machine to
mix in the candy. Proceed with the recipe as directed.

CHOCOLATE CANDY BAR ICE CREAM Add 2 chopped candy bars of
your choice to the machine when the ice cream is semifrozen. Allow the
machine to mix in the candy.
Proceed with the recipe as directed. Candy bar suggestions include Snickers,
Milky Way, Fifth Avenue, Clark Bar, Baby Ruth, Nestle Crunch, $100,000
Bar, KitKat, Butterfinger, Chunky, or Twix.

CHOCOLATE CANDY DISH ICE CREAM Add ½ cup small candies of
your choice to the machine when the ice cream is semifrozen. Allow the
machine to mix in the candy. Proceed with the recipe as directed. Candy
suggestions include M&M’s, Goobers, Raisinettes, Reese’s Pieces, or Junior
Mints.

CHOCOLATE CHEESECAKE ICE CREAM Stir in ½ cup no-bake cheesecake
powder mix along with the cream and vanilla. Proceed with the recipe as
directed. Optional: add 1 cup crumbled cheesecake to the machine when
the ice cream is semifrozen. Allow the machine to mix the cake in.

CHOCOLATE COOKIE ICE CREAM Add 1 cup crumbled chocolate chip
cookies to the machine when the ice cream is semifrozen. Allow the machine
to mix in the cookies. Proceed with the recipe as directed.

CHOCOLATE MARSHMALLOW NUT ICE CREAM Add ½ cup minimarshmallows
and ½ cup chopped toasted almonds (see page xvi) to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the additional ingredients. Proceed with the recipe as directed.

GERMAN CHOCOLATE ICE CREAM Add ½ cup shredded sweetened
coconut to the machine when the ice cream is semifrozen. Allow the machine
to mix in the coconut. Proceed with the recipe as directed. Swirl ½
cup caramel sauce into the finished ice cream. Take care not to overswirl
or the caramel will “melt” into the ice cream. Streaks of caramel should be
visible. Serve immediately or freeze until firm.

MEXICAN CHOCOLATE-ALMOND ICE CREAM Add ¼ teaspoon ground
cinnamon to the food processor along with the eggs and cocoa. Add ¼
teaspoon almond extract along with the vanilla. Proceed with the recipe
as directed. Add ½ cup chopped toasted almonds (see page xvi) to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the nuts. Continue with the recipe as directed.