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Chocolate Ice Cream

This is, without a doubt, the best ice cream I've ever had. Our family loves to make homemade ice cream when we get together for birthday dinners, and this is our favorite flavor.

20 ServingsPrep: 20 min. + chilling Process: 20 min./batch + freezing

Ingredients

4 cups milk
2 cups sugar
1/3 cup baking cocoa
2 tablespoons all-purpose flour
1 egg, lightly beaten
2 egg yolks, lightly beaten
2 cans (12 ounces each) evaporated milk
2 tablespoons vanilla extract
Milk

Directions

In a large saucepan, heat milk to 175°; stir in the sugar, cocoa
and flour until dissolved. Whisk a small amount of the hot mixture
into the egg and egg yolks. Return all to the pan, whisking
constantly. Cook and stir over low heat until mixture reaches at
least 160° and coats the back of a metal spoon. Remove from the
heat. Cool quickly by placing pan in a bowl of ice water; stir for 2
minutes. Stir in evaporated milk and vanilla. Press waxed paper onto
surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; add enough milk
to fill cylinder 3/4 full. freeze according to the manufacturer’s
directions. Refrigerate remaining mixture until ready to freeze.
When ice cream is frozen, transfer to a freezer container; freeze
for 2-4 hours before serving.

2 of 2

Chocolate Ice Cream (continued)

Directions (continued)

Yield: about 2-1/2 quarts.

Nutrition Facts: 1 serving (1/2 cup) equals 148 calories, 4 g fat (2 g saturated fat), 44 mg cholesterol, 44 mg sodium, 25 g carbohydrate, trace fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.