Reviewed: May 26, 2012

This came out creamy and delicious! I did want a bit more of a chocolate flavor and less of a custard flavor, so I would add one less egg yolk and a little more cocoa next time. The yield was about 4 qts. From gathering ingredients to eating was about 12 hours (including chill time). I started out with subbing 1 qt heavy cream for the 1qt whole milk. I changed the 1/3 cocoa to 1/2, and still wanted more. Make sure the ingredients are well mixed after combining. Use at least a 4qt pot to make this in. It took me at least 15 mins on medium heat to get this to thicken on the stove. I then used an immersion blender to smooth it out. I chilled the mixture overnight in the fridge before adding to my machine, so that it would freeze properly. Since there way way too much for my 1.5 qt Krups machine, I stopped filling at about halfway and finished filling to 3/4 as instructed with the milk (I used whole milk). Chinese soup containers were perfect for storing the finished ice cream. This ice cream is tasty- I just took off the 1 star because the directions were a little vague for me and I had to tweak the flavors just a little bit.

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Reviewer:

swerblin

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Reviewed: Jan. 8, 2012

Oooo!! It tastes like CHOCOLATE PUDDING only frozen! Adding a shot of bourbon or irish whiskey, and probably Frangelico, really helps in "popping" the chocolate flavor out, and I don't think it would hurt it to pull back on the vanilla a touch.

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Reviewer:

snorky

Reviewed: Jul. 4, 2011

Very good and easy!

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Reviewer:

annieren

Reviewed: Apr. 24, 2010

I just made this following the recipe and it is wonderful! Just the right richness and very smooth!

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Reviewer:

Sharon

Reviewed: Apr. 16, 2010

A creamy chocolate flavor.

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Reviewer:

Pat Fitzgerald

Cooking Level: Expert

Living In: Ozark, Missouri, USA

Reviewed: Jun. 21, 2009

Have made it twice - great both times!

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Jun. 15, 2009

I didn't like the taste of the evaporated milk in this recipe.

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Reviewer:

Lynnette

Reviewed: May 30, 2009

This ice cream is super easy to make, mostly with items you probably already have. I had to sub 1c of sugar with 1c of brown sugar, and it still had a good flavor. I wish I hadn't added as much milk at the end, because it seemed to dilute the choc flavor a bit, so next time I won't add nearly as much. I'd also exchange some heavy cream for at least half of the milk, just because it needed to be creamier and less "ice milky" once ripened - it was actually a little better soft serve than ripened. I also added some Reese's mini cups for additional texture. Thanks to Kathryn for the recipe!

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Reviewer:

THEPETALER

Reviewed: Apr. 18, 2009

"Great Recipe" However I am diabetic so I must make some minor changes. I used the basic recipe but I substituded isomalt ( available on line at LEpicere )for the sugar. Isomalt is like sugar but does not raise blood sugar. I also added 1 cup of splenda to make up for the loss of sweetness of the isomalt and I cut the vanilla down to 1 1/2 tsp. everything else according to recipe.

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