The BEST Chocolate Ice Cream

I’m always a little bit skeptical when I hear claims like “this is the BEST (insert food item here) I’ve ever had!” In all actuality, I truly want to believe their claim about whatever food they are raving about. But, unfortunately, I’ve been disappointed one too many times. I go ahead, have a taste of their salad, their cake, or whatever, only to gag on said item because it is actually vile! Now, I’m not a pessimist by nature. On the contrary, I consider myself quite open minded when it comes to trying new dishes or new versions of my favorites. But you can see my dilemma! I find myself launching into a stream of questions like “does this person even know what constitutes good food?”

Before you label me as a food snob (which I might not entirely refute by the way), let’s get our definition of “good” or “the BEST” nailed down. For me, it involves awesome ingredients, like butter, cream, eggs, and good quality vanilla—aka, from scratch where at all possible. It also means amazing flavor, with a perfect balance of texture. Did I mention that I am unequivocally NOT a fan of aftertaste! It might surprise you that some the tastiest things I’ve eaten don’t exclude things like cake mixes, but keep in mind that the oil and water has been substituted for butter and whole milk—yah get my drift?

So you can see my hesitation when I find myself about ready to make one of these claims, but here I go…This is the BEST chocolate ice cream I have EVER had! No joke, you will be famous with all those whose pallet it touches! I make it in an old-fashioned ice cream maker, and old-fashioned doesn't mean you can’t buy them anymore, but that they are much different than the $40 dollar Cuisinart jobbies you can buy at target that are made of plastic.


White Mountain
Ice Cream Maker

 The kind I use is made by White Mountain and is an outer bucket made from wood, with a tall metal canister that goes inside to hold the goods, and motor on top that does the work. That said, here is the recipe and further directions for the ice cream in the old fashioned maker—depending on what size you have, I generally double the recipe. Note: If you only have the Cuisinart kind, never fear—it can be done. Just cut back on the quantity to match the size of maker. I can’t vouch that you will get the exact same consistency and quality, but you will still get a wonderful, tasty ice cream.

The BEST Chocolate Ice Cream (you will ever eat!)

Note: This ice cream is best served IMMEDIATELY! Since it does not contain any preservatives or other such chemicals, it is NOT better once it is frozen solid and served later. It will still taste amazing, but the texture will not be silky smooth like when it is served fresh.

Makes 2 quarts
Ingredients:
(Print this Recipe)
1 1/3 cup sugar
1 Tbs. cornstarch
¼ tsp. salt
3 cups whole milk
2 eggs yolks
3 (1 oz.) squares semi-sweet chocolate, melted
1 (5.33 oz.) can evaporated milk
1 cup whipping cream
1 tsp. vanilla extract

Directions:
1. In a small saucepan, melt the chocolate over low heat.
2. In a medium saucepan, combine sugar, cornstarch and salt. Stir in whole milk. Stir over medium heat until mixture begins to simmer (small bubbles form around the edge of the pan).
3. In a separate bowl, beat the eggs. Temper the eggs by very gradually adding 2 cups of the hot milk mixture, stirring constantly, into the beaten eggs.
4. Add the egg mixture back to the hot milk mixture and stir constantly. Reduce heat to low heat and stir constantly until slightly thickened.
5. Add the chocolate to the thickened egg mixture, beat with a whisk until smooth, and remove from heat.
6. Stir in the evaporated milk, whipping cream, and vanilla.
7. Cool to room temperature, or refrigerate overnight. If you are in a pinch, you can put it in the freezer to reduce cooling time.
8. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer’s directions.