Reviewed: May 25, 2012

This was the first ice cream I made with my Kitchenaid ice cream attachment, and it was AWESOME! Next time I'll add a little more cocoa. I recommend you use the best chocolate possible for the chips, I chopped up some Special Dark Hershey bars into chunks this time, and the quality of the ice cream's chocolate flavor really cried for a more high-end chip when tasted together.

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Reviewer:

Debra Swartz

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Reviewed: May 16, 2012

I'm not a big fan of uncooked eggs....so I warmed the sugar, cocoa, 1 2/3 cup f/f half and half until it was almost ready to boil...I beat the eggs until foamy and then added them a little at a time while whisking..I had no clumps and the eggs cooked...added vanilla, 1 tsp salt . let it cool in the fridge until cold...whipped 1 cup heavy cream with a sprinkle of cinnamon and folded it in...added both to my 4 cup capacity ice cream maker and voila...awesome ice cream!!

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Reviewer:

mandygirl238

Cooking Level: Expert

Reviewed: Apr. 22, 2012

DELICIOUS!!!! This is by far my favorite homemade ice cream recipe! I did overflow so I would cut back the heavy cream just a tad.

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Reviewer:

Irene

Living In: Brooklyn, New York, USA

Reviewed: Mar. 20, 2012

one of my favorite ice cream flavors is chocolate mousse from baskin robbins (right after pralines & cream) so I was looking for something similar but still not expecting it to be the same. I was right because I loved this but it is different from what i had in mind. baskin robbins' ice cream has more chocolate and is more chewy. I wonder if adding another egg yolk would make this more chewy and elastic. I used whipping cream instead of heavy cream. I'm not sure about the difference but I can't find heavy cream where I live so I used regular whipping cream (30% fat). the only thing I would change is add more chocolate because I like my chocolate ice cream very chocolaty and use maybe more cocoa powder or more grated chocolate. it was also very rich and very creamy so maybe next time when in the mood to cut a few calories i'll try this with half whipping cream and half half-and-half (or light whipping cream - 15% fat) but i'm not sure, since adding the chocolate might change the taste anyways.

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Reviewer:

RBH

Cooking Level: Expert

Reviewed: Jan. 3, 2012

DELICIOUS!

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Reviewer:

jenrut

Reviewed: Aug. 15, 2011

Family did no care for mousy taste so it was no eaten well. I think I may have not put the right amount of cream since I doubled it and it came out with about 8 servings instead of 16 so it might be a 5 if I did not mess up.

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Reviewer:

luvacook

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Springfield, Missouri, USA

Reviewed: Jul. 24, 2011

I added Andes Creme De Menthe chips to the recipe and a small amount of peppermint extract. I used my electric ice cream maker. It was fabulous.

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Reviewer:

Greg R.

Reviewed: Jul. 18, 2011

Great recipe, I added a couple of scoops dark chocolate cocoa powder and ran about 1/3 of a cup of almonds through the food processor for about 2 seconds and added them.

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Reviewer:

Dwayne Roach

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Loudon, Tennessee, USA

Reviewed: Jul. 18, 2011

Good the day you make it, AMAZING the next day! Personally, we will be making this a day ahead from now on! It was a hit!!! Thanks!

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Reviewer:

swimmom456

Reviewed: Jul. 17, 2011

Made a double batch for a BBQ this weekend and it was WONDERFUL. I added all of the ingredients but the chocolate and heated it to 170. Then added mini chocolate chips, which melted just fine. At the end of the ice cream maker cycle I added an additional 1/3 c. of mini chocolate chips which gave it a little something extra. Excellent recipe, definitely a keeper.

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