I sweet talked this deliciously smooth chocolate ice cream recipe out of a chef at a fancy Caribbean resort.  I've since adapted it for different flavours, like nutmeg, coconut and mango.
It's easy, takes less than 10 minutes, has no strange ingredients and uses no fancy machines
A whisk, a bowl, and a pot are all you need!

Step 1: Ingredients

- 4 oz chocolate (1 organic dark chocolate bar - or 1/2 chocolate chips)
- 1 cup milk
- 2 eggs (farm fresh is best)
- 1 cup sugar
- 1 cup cream (heavy or whipping - it's all good)
- 1 tsp vanilla
- pinch salt

I love ice cream, thanks!
"4 oz chocolate" go international mate.. America isn't the only country on this world;)
113 grams <br>or 1/2 cup <br>(and I'm Canadian!)
Canadas the best!!! Great write up. Trying it today!!
The rest of the world doesn't know how to use the converter built in to google? I use it all the time when wanting to try a recipe written by someone in the rest of the world...and I generally don't complain about it, either. <br> <br>Just type &quot;4 oz to grams&quot; into the search box....without the quotation marks of course.
it is not about how many gramms 4 oz are, it is about sending a message:) but thanks for the hint anyway
I'm just wondering what &quot;message&quot; you are talking about.
I guess my point is that this is a DIY site...part of the interest is in taking what other people have done and using your tools till it works for you. The US is still in the dark ages. That's a given. As much as I try to think in metric, I've been using &quot;English&quot; units for the last 47 years. I KNOW what a cup is, I KNOW what 72 degrees farenheit is (room temperature and slightly cool for my taste), I KNOW what a foot is. When I do something, I have to convert to these archaic units in order to get a gut feel for it. <br><br>I'm just thankful that I don't have to deal with barleycorns, fortnights and furlongs. I wish I had been brought up with nice, rational meters and grams and liters, but I wasn't. Therefore, if I post a recipe or an instructable, you can guarantee that the units will be American pseudostandard units and I will ask that you convert to metric just as I convert from metric when I build or cook something from the rest of the world. Besides, it's no fun if you don't have to work for it at least a little bit.
In order to reduce the &quot;risk&quot; from the uncooked eggs, you can whisk in the Milk and chocolate mixture with the &quot;fluffy eggs&quot; this will cook the eggs before you mix it in with the rest of the ingredients.
awesome instructible :) <br>i just placed it in the freezer ready for tonight's dessert <br> <br>here, i converted the ingredients so the rest of the world can do it too ;) <br> <br>Ingredients: <br>- 113g chocolate <br>- 240ml milk <br>- 201g sugar <br>- 240ml cream <br>- 12g vanilla <br> <br>useful links: <br>Good old google :3 : https://www.google.com/search?source=ig&amp;hl=en&amp;rlz=&amp;q=gr+in+oz&amp;btnG=Google+Search&amp;oq=300+torrent&amp;aq=f&amp;aqi=&amp;aql=&amp;gs_sm=3&amp;gs_upl=47554l53086l0l53480l11l11l0l2l0l0l97l795l9l9l0 <br> <br>http://allrecipes.com/howto/cup-to-gram-conversions/ <br> <br>http://cafefernando.com/conversion-tables/
If I show this to the &quot;Ice cream Aholic&quot; the freezer will become too small and she too big!!
I'm wondering if the freezer temperature is relevant? Yours looks like a freezer compartment in a fridge, but up here all the freezers run at -19*C (-2.2*F). Store-bought ice cream becomes MUCH harder in that, any risk of &quot;temperature shocks&quot;?
I think a faster freeze will be even better. You'll just have to stir it sooner then I do. Try just 10 minutes and see how it's doing. It doesn't settle so I don't think the faster freeze will cause any problems. As you know, you'll just have to sit it out for a minute or two before you can scoop it into nice balls. It's creamy enough that it shouldn't crystalize. Let me know how it goes.
I like Mine half melted.
How's the consistency? Does it have the same texture as 'regular' ice cream? I'm interested in trying this regardless.
The consistency is why I like this recipe so much. I find some homemade ice creams are too ice crystally. This one is smooth and scoops out really nicely - like ice cream from the store but without all the stabilizers. Hope you enjoy it.
@ itge13 4 oz chocolate is 113 g. I hope this helps.
A friend of mine does ice cream something like this but uses chocolate milk in place of melting the chocolate and milk mixture. They also use cool whip in place of the whipping cream. For those who can't wait.
Good short cut ideas. The chocolate milk would give a more milk-chocolate ice cream flavour. I like the extra chocolate kick of the dark chocolate.
OK I made this this morning, and a quick note to others who might use Sweet Drops stevia liquid, 1 Tbs is Too Much! Next time (and there *will* be a next time... this is GOOD) I'll start with 5mL and work my way up.
Thanks - glad you enjoyed it and were able to adapt it for stevia.
I favorite and followed you. Thanks for this ill try it
The problem i see with this is the fact that you have 2 raw uncooked eggs in the mix
Good comment. It's true - but we use our own fresh eggs that are nicely cleaned and thus minimize risk of salmonella contamination. I've been doing it for years with no problem. If you had a compromised immune system this may not be a wise decision for you. <br> <br>Cooked option: <br>You could substitute pasturized eggs you can buy at the grocery store. Or you could cook the eggs in the milk (and I have done it this way sometimes) to pasturize them. Then cool the mixture before continuing with the ice cream recipe. <br> <br>information on the government recommedations for the safe handling of eggs in ice cream, and how to make the cooked custard first can be read here: http://www.foodsafety.gov/blog/homemadeicecream.html <br> <br>
I want to make this:)
This looks amazing! I'll try it with light cream and heavy cream, and some kind of non-sugar sweetener as I eat low-carb. The coconut milk is a very tempting substitute, though. Thanks for sharing!

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