“Light Chocolate is less rich then Ben's. It's supposed to be a good background for other flavors. I made it for my daughter who loves chocolate but not in preparations that are too rich (what do you want, she's seven?).”
3hrs 40mins
1 quart

Ingredients Nutrition


  1. Melt the chocolate in the top of a double boiler over hot but not boiling water.
  2. Gradually whisk in the cocoa and heat, stirring contantly, until smooth.
  3. The chocolate may seize or clump- the milk will fix this when it's added.
  4. Whisk in the milk, a little at a time and heat until completely blended.
  5. Whisk the eggs in a mixing bowl until light a fluffly, 1-2 minutes.
  6. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
  7. Add the cream, vanilla, and salt and whisk to blend.
  8. Pour the chocolate mixture into the cream mixture and blend.
  9. Cover and refrigerate until cold, about 1 to 3 hours, depending upon your refrigerator.
  10. Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.

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