Dark Chocolate Ice Cream

Yummy, we all loved it at home! I'm going to share it with my friends' tomorrow. I know they'll love it as much as we did. I used 4 oz. of dark chocolate as I couldn't get my hands on unsweetened chocolate at the store. I love unsweetened chocolate too, so, I'm sure this will be as yummy and maybe even more yummy with unsweetened chocolate than it is with the dark one. Thanks, again, well enjoyed by all.

I wish I could give this an actual rating, but I believe that the change I made caused it to not turn out very well! Instead of melting the chocolate in a double boiler, I chose to do it in the microwave - which worked well enough, however when I added the cold milk to the warm chocolate, it didn't mix up as it would have if I'd added it to a warm pan. The end result was that I had little pieces of chocolate in the ice cream, which normally would be delicious, but because it was unsweetened it wasn't good at all. This is certainly not the recipes fault, though, and I do plan on trying it again very soon - only this time I'll follow the directions!!

I wish I could give this recipe more stars--it is INCREDIBLE! I made this tonight and it's better than any store bought ice cream! I used 4 oz. of Hershey's milk chocolate chips and only 1/2 cups of sugar. Also used whole milk since that's what we had on hand with Egg Beaters (I like that they're pasturized and having an 18 month old eating this too, I felt better about letting her chow down) Topped this with marshmallow topping and chocolate sprinkles. My hubby and daughter ate this all up without peeping a sound! Thanks for this "keeper recipe" :D

Really good!! The flavor is great and with so few ingredients it is easy to do. I used semisweet chocolate and less sugar and it turned out rich and not too sweet. I even used 3/4 cup skim milk with 1/4 cup cream to approxomate 2% milk. My only complaint is it made too small a batch!

I've made this a few times now, with variations, but I've never read the other reviews till now. I've never once had a problem mixing the chocolate. I don't even use the eggs simply because I don't want to be bothered with them. I melt the chocolate (6 ozs as I make a qt) in a mixing bowl over a pot of boiling water and in 2-4 mins (white chocolate takes longest) it's smooth. I add 2 cups cream first, and when thats blended I put in 1 cup of milk (sometimes almond milk). Then 1/2 the ask for sugar (or sometimes Splenda), salt and vanilla. At that point it either goes into the freezer to start chilling or I play with other flavors. I've added liquid instant coffee, marshmallow cream and well mashed banana in the past. Today I made white chocolate with no other additions that will be used to top a warm berry crisp tomorrow. I might add that when using white chocolate I don't add any additional sweetening, it simply doesn't need it. It always comes out rich, creamy and very pleasing.