Rich & Fluffy Chocolate Ice Cream
📜 Collection: UK3 | ✍️ Attribution: Melinda Ewing | 📂 Category: Desserts A classic homemade chocolate ice cream with a uniquely light and fluffy texture, achieved by whipping the eggs for 10 minutes. This rich, velvety treat is perfect for summer gatherings and can be easily customized with your favorite mix-ins.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | Several hours | Approx. 1 Gallon |
🔪 Key Equipment
- Electric mixer
- Large mixing bowl
- 1-gallon ice cream maker
- Freezer-safe container
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 7 | Eggs | Large, preferably pasteurized |
| 2 Cups | Sugar | Granulated |
| 1 Quart | Half & Half | Cold |
| 1/4 Teaspoon | Salt | Fine |
| 1 Tablespoon | Vanilla | Extract |
| 1 Can | Hershey Chocolate (liquid) | Chocolate syrup |
| To fill | Milk | Whole, cold |
Instructions
Step 1: Prepare the Base
- In a large bowl, use an electric mixer to beat the 7 eggs on high speed for 10 minutes until the mixture is very thick, pale, and fluffy.
Step 2: Combine Ingredients
- Add the 2 cups sugar, 1 quart half & half, 1/4 teaspoon salt, 1 tablespoon vanilla, and 1 can Hershey chocolate (liquid) to the beaten eggs.
- Mix on low speed until just combined.
Step 3: Churn and Freeze
- Pour the mixture into the canister of a large ice cream maker and add enough milk to reach the manufacturer’s fill line.
- Assemble the ice cream maker and churn according to the directions until the mixture is thick and frozen.
- Serve immediately for a soft texture, or transfer to a freezer-safe container and freeze for several hours to ripen.
💡 Make-Ahead & Storage: Store in a freezer-safe container for up to 2 weeks; for best texture, allow to ripen in the freezer for several hours before serving.
Original Recipe Scan
