OK, I made this twice. The first was to try it as is. That was very good, but not enough chocolate for me. It was the creamiest ice cream I have ever had. Don't forget to run the liquid through a fine strainer to get any egg solids out before you give it a final chill before going into the machine. In all cases, leave it in the machine until the machine starts to beg to shut it down. YOU MUST HAVE A COLD FREEZER. This is the number one error for all the people who said that they could not get their ice cream to get past the liquid stage. My final, and best chocolate ice cream was made with 4 egg yolks, and 3.17 oz of Ghirardelli 86% Cacao Intense Dark Midnight Reverie chocolate. I also used two tablespoons of Hershey dark syrup, and a little extra cream. The ice cream is heaven.
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OK, I made this twice. The first was to try it as is. That was very good, but not enough...