This is a classic recipe for homemade chocolate ice cream with a unique twist: beating the eggs for a full 10 minutes creates a wonderfully light and fluffy base.
Author
Melinda Ewing
Recipe
| Measurements | Ingredients |
|---|---|
| 7 | Eggs |
| 2 Cups | Sugar |
| 1 Quart | Half & Half |
| 1/4 Teaspoon | Salt |
| 1 Tablespoon | Vanilla |
| 1 Can | Hershey Chocolate (liquid) |
| To Fill | Milk |
Instructions
- In a large bowl, beat the eggs with an electric mixer at top speed for 10 minutes until thick and fluffy.
- Add the sugar, half & half, salt, vanilla, and Hershey’s chocolate. Mix until just combined.
- Pour the mixture into an ice cream freezer canister.
- Add milk until the canister is filled to the designated line.
- Freeze according to your ice cream maker’s directions.
Note
This recipe uses uncooked eggs. For those with health concerns, consider using pasteurized eggs.
