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Chocolate Ice Cream

The best chocolate, cream and eggs are blended together to create this delicious, soothing summer dessert! GherardelliĀ® 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


  1. In the top of a double boiler over hot water, melt the chocolate. Stir in the milk and cream; set aside.

  2. 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.

  3. Pour the chocolate mixture into the egg mixture; blend together. Cool.

  4. Pour into a CuisinartĀ® 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.