Alison Dubois Cookbook Alison Dubois Scutte Cookbook
Chocolate Ice Cream
Serving Size: Makes 1 quart
Ingredients
2 ounces unsweetened chocolate
1 ½ cups milk
¾ cup sugar
Pinch salt
1 ½ teaspoons vanilla extract
1 ½ cups heavy cream
Directions
  1. In a double boiler, over boiling water, melt the chocolate with the milk. Stir in the sugar and salt and continue cooking until sugar is completely melted. Remove from heat.
  2. Use the whisk attachment on your hand mixer and beat on low speed until mixture is cool and fluffy.
  3. Add the vanilla and heavy cream and beat another 2 minutes.
  4. Process ice cream mixture according to the directions with your ice cream maker.
Note
Rocky Road Variation
Follow the instructions above to make the ice cream mixture. Pour only 2 ¾ cups of the mix into your ice cream maker.

When the ice cream is almost ready, or when the ice cream maker indicates, add to the mixture: ½ cup chocolate chunks or chips ½ cup mini marshmallows ½ cup chopped walnuts or pecans Allow ice cream to continue churning until done.