"The Best" Chocolate Ice Cream

"The Best" Chocolate Ice Cream

Ingredients:
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

Directions:
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.
"The Best" Chocolate Ice Cream 172
Toasted Almond Ice Cream