“Remember ice cream is good for the soul.” – Sarah Ban Breathnach
In Sarah’s best-selling book “Simple Abundance”, she recommends freezing a homemade batch of ice cream in June. So that is exactly what we are doing today. In fact, we are celebrating National Chocolate Ice Cream Day with a batch of homemade ice cream.
This chocolate ice cream is so delicious. We are planning more homemade batches of ice cream. After all, ice cream is good for the soul!
Chocolate Ice Cream
The best chocolate, cream and eggs are blended together to create this delicious, soothing summer dessert! Gherardelli® semi-sweet premium baking bar works well with this recipe.
- 4 ounces semi-sweet chocolate baking bar
- 1 cup whole milk
- 1 cup heavy cream
- 2 large eggs
- 1 cup sugar
- 1/8 t. salt
- 1 1/2 t. vanilla
In the top of a double boiler over hot water, melt the chocolate. Stir in the milk and cream; set aside.
In a mixing bowl, whisk the eggs until light and fluffy, a couple of minutes. Whisk in the sugar a little at a time. Whisk until blended well. Stir in the salt and vanilla.
Pour the chocolate mixture into the egg mixture; blend together. Cool.
Pour into a Cuisinart® ice cream maker's frozen canister. Freeze according to the manufacturer's instructions.
Once the ice cream is thick and creamy, remove the dasher. Cover with saran wrap and chill for a couple of hours before serving.