Double Chocolate Ice Cream

Double Chocolate Ice Cream
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  • 3 large egg yolks
  • ½ cup half-and-half
  • 1 1/3 cups sugar
  • 2 ½ ounces bittersweet chocolate, chopped
  • 1/3 cup unsweetened cocoa
  • 2 ½ cups 2% reduced-fat milk, divided

Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Stir in 1/2 cup milk and egg yolks. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat. Place half-and-half in a microwave-safe dish; microwave at hig...

View full recipe at My Recipes


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