How to Make Chocolate Ice Cream

You needn't visit the store to enjoy wonderful, creamy chocolate ice cream -- anyone can make ice cream at home following these steps.

Instructions

Step 1: Boil milk Add the milk, cream, and vanilla extract to a pot and bring it just to a boil. Cover the pot and remove it from heat.
Step 2: Chop chocolate Chop the chocolate into fine pieces and set it aside.
Step 3: Dissolve sugar Stir together 1/2 cup sugar with water in a pot until the sugar dissolves and the mixture boils and turns to a deep caramel-colored syrup.
TIP: Wash off any sugar crystals on the side of the pot by swirling the liquid around in the pot.
Step 4: Whisk in cream Whisk the warm cream mixture into the syrup over low heat until the liquid is smooth and any sugar crystals have dissolved.
Step 5: Beat yolks Beat the egg yolks with the salt and remaining 3 tablespoons sugar in a large bowl with an electric mixer at high speed. Continue beating the egg mixture until it increases three-fold in volume and thickens, about six to eight minutes with a hand mixer.
TIP: Start the mixer on low speed and work up to avoid splattering the counter top and your shirt with eggs.
Step 6: Mix eggs and syrup Add the hot syrup mixture to the yolks in a slow stream, whisking, then transfer the custard to a saucepan.
Step 7: Cook the cream Cook the creamy mixture over moderately low heat, stirring constantly, until the custard is slightly thickened.
TIP: Do not let the cream mixture boil, it may ruin the ice cream.
Step 8: Add chocolate Force the warm custard through a fine-mesh sieve into a bowl with the chopped chocolate and let it stand one minute. Then, whisk the mixture until it is smooth.
Step 9: Let cool Cool the custard to room temperature, stirring occasionally, for about 35 minutes.
Step 10: Freeze custard Freeze the custard in an ice cream maker, and put it in the freezer in a covered container to harden for at least 1 hour. Then, scoop, serve, and enjoy!
FACT: Ice cream soda was first served in both Chicago and Philadelphia in 1874.