Reviewed: Aug. 16, 2010

Amazing ice cream. Followed the recipe exactly and it turned out great. Had no problem w/ it freezing. I always chill over night before I put it in the machine. Usually only takes 20-30 min. to become ice cream.

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Reviewer:

HeatherC8

Reviewed: Aug. 12, 2010

This was tasty. A little too labor intensive for my liking. Especially when I get a better tasting chocolate ice cream by mixing 3 tbsp of cocoa in with a basic vanilla recipe, no eggs, no stove top.

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Reviewer:

crunk50

Reviewed: Aug. 10, 2010

i made this today for my co-workers and i to have since mondays are slow and i added mini chocolate chips and toffe bar bits and it turned out awesome! it smelled mouthwatering when i was cooking the mix!

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Reviewer:

darkeyes08

Reviewed: Aug. 9, 2010

First chocolate made. Pretty good. Not super chocolatey.

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Reviewer:

Beth

Reviewed: Jul. 31, 2010

I used 2 cups of 2% milk and 1 cup of whipping cream, because that's what I had at the house. The chopped up chocolate left specks of in the ice cream, which I don't mind at all - tastes like bits of brownies to me. My boyfriend doesn't like the texture (although he loves the taste) so next time I'll try melting it in a double boiler first. Oh and don't worry if you don't have any fancy chocolate - I used plain old Baker's and Nestle cocoa powder and I still really love this.

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Reviewer:

El Capitán

Reviewed: Jul. 31, 2010

DELICIOUS!!!!!!!! Absolutely DIVINE ice cream. I quadrupled it because we have a large ice cream machine.

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Reviewer:

Mykaela

Cooking Level: Intermediate

Home Town: Fossil, Oregon, USA

Living In: Oak Harbor, Washington, USA

Reviewed: Jul. 28, 2010

This recipe was perfect. I wanted homemade ice cream for my daughter's birthday party and we picked this recipe because the eggs were cooked. I followed the recipe exactly. I figured on two hours freezing time and was shocked when it was finished in a half hour. We hadn't even eaten dinner yet. So I stirred in mini chocolate chips, and put in a stainless bowl and put into the freezer until we had finished dinner. Everyone loved it. My father in law asked for the recipe. Thank you for sharing it.

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Reviewer:

deesselisa

Reviewed: Jul. 27, 2010

Excellent! That just doesn't begin to describe this wonderful custard-based ice cream. I would definitely suggest using a high-grade chocolate, such as Scharffen Berger, both for the cocoa and semisweet chocoate. I'm a very experienced ice cream maker and this freezes just fine if you don't try to rush the custard. Ideally, custard should cure overnight to develop the flavor and once it's completely chilled, it should freeze without a problem as long as you follow your ice cream maker's instructions. Too much rock salt, your ice cream will end up grainy; not enough rock salt and your ice cream will not freeze. Let it stand in the freezer before serving to let it harden. You cannot go wrong with this recipe.

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Reviewer:

Miss Em

Reviewed: Jul. 21, 2010

This recipe was fantastic! It took a bit longer to set than other recipes (I had to put it in the freezer for about 10 hours to get it nice and firm) but the taste made it worth the wait! I also left out the chocolate chips and added Girl Scout thin mint cookies. Everyone loved it!

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