Old Chocolate Ice Cream Recipes

The following is a list of chocolate recipes I have used in the past.
I use to use two general approaches to chocolate ice cream. One uses cocoa powder only, the other uses chocolate and cocoa powder. The taste is different, but the cocoa powder only recipes are a lot easier to make. I use to use the cocoa powder recipes for when I mixed other things in. However, I've since started making chocolate ice cream using only melted chocolate, usually Lindt semi-sweet, for all my recipes.

One of the tricks to making chocolate ice cream is getting the chocolate to melt and mix with the milk properly. I've never been real happy with any process I've tried, but I've settled on the following: Melt the chocolate over low heat. At the same time, warm the milk over low heat in a separate pan. When the chocolate has melted, stir in a little bit of the milk. Stir until thoroughly mixed. Add some more milk and again stir until mixed. If the recipe calls for cocoa powder, mix in a little after stirring in the milk. Repeat until mix is mostly liquid. At this point, add the remaining milk. If the chocolate starts to clump, stir in more milk.


Chocolate [1 quart]

  1. Melt chocolate over low heat while heating milk over low heat.
  2. Gradually stir milk into melted chocolate. If you don't stir milk in gradually, chocolate will clump and you will have difficulty breaking it down. If you stir milk in gradually, chocolate will clump, but you'll be able to break it down when you add a little more milk. Heat while stirring until smooth. Mixture will become thick.
  3. Beat sugar into eggs.
  4. Stir in hot chocolate/milk mixture into eggs.
  5. Add cream, salt, vanilla, and extra 1/2 cup milk.
  6. Cool.
  7. Freeze in ice cream maker.

Chocolate

  1. Beat eggs lightly.
  2. Beat sugar into eggs.
  3. Heat chocolate, milk, and 1 cup of cream together in a sauce pan. Stir occasionally until chocolate starts to melt.
  4. When chocolate partially melted, stir in cocoa powder.
  5. When hot (and chocolate fully melted and cocoa dissolved) but not boiling, remove from stove and stir in to eggs.
  6. Add second cup of cream and vanilla.
  7. Cool. and make in ice cream maker.

Chocolate Almond [1.5 quarts]

Make a batch of chocolate ice cream. When nearly frozen, add the toasted almonds.

Note: You will obtain better results if you toast your own almonds. Buy blanched almonds, toast in the oven at 250 for 2-4 minutes (watch them carefully so they don't burn). Or you can toast them in a toaster oven, which is what I now do. I use the toast setting (for making toast) since it shuts off automatically, reducing the chance of burning the almonds. You may want to chop the almonds before toasting if you prefer smaller pieces.


Chocolate Raspberry Ice Cream [1.5 quarts]

  1. Mash raspberries together with 1/4 cup sugar.
  2. Just before adding to ice cream maker, stir juice from berries into mix.
  3. Freeze in ice cream maker according to manufacturer's instructions. Just before frozen, add berries.

Note: Fresh raspberries produce better ice cream, but frozen raspberries will still make an excellent treat (but don't use raspberries frozen in syrup).


Chocolate Almond Butter Ice Cream [1.5 quarts]

  1. Melt chocolate over low heat.
  2. Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk and cocoa powder.
  3. Beat sugar into eggs.
  4. Stir hot chocolate/milk mixture into eggs.
  5. Add cream and vanilla extract. Cool.
  6. Just before adding to ice cream maker, stir a cup of ice cream mixture into almond butter. Once mixed, stir into rest of ice cream mixture.
  7. Freeze in ice cream maker according to manufacturer's instructions.
Very rich. It wouldn't hurt if you reduced the almond butter to 1/2 cup.

Chocolate Banana Ice Cream

  1. Beat eggs lightly
  2. Beat sugar in to eggs
  3. Melt chocolate in milk and cream
  4. When chocolate partially melted, stir in cocoa powder.
  5. Continue stirring chocolate/cream mixture until hot but not quite boiling
  6. Stir hot chocolate/cream mixture in to eggs.
  7. Stir in vanilla extract.
  8. Cool.
  9. When ready to make, mash bananas and lemon juice together
  10. Make chocolate mixture in ice cream maker.
  11. Just before ready, add banana mixture.
Note: Use good quality, *very* ripe bananas. Otherwise your ice cream will have a strange flavor.

Chocolate Macadamia Nut Ice Cream

  1. Beat eggs yolks in bowl; beat in sugar.
  2. Heat table cream and milk in a pan over medium heat.
  3. Melt chocolate over low heat.
  4. When milk is hot, mix a small amount into chocolate and stir until blended. Repeat with small amounts of milk until all milk is added.
  5. Add hot milk/chocolate mix to eggs, stirring as you add.
  6. Cool, add whipping cream, vanilla and salt.
  7. Chop Macadamia nuts.
  8. Freeze in ice cream maker.
  9. When almost frozen, add nuts.

Chocolate Peanut Butter Ice Cream [1.5 quarts, quantities in [] for 1 quart]

  1. Melt chocolate over low heat.
  2. Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk and cocoa powder.
  3. Beat sugar into eggs.
  4. Stir hot chocolate/milk mixture into eggs.
  5. Add cream and vanilla extract. Cool.
  6. Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter. Once mixed, stir into rest of ice cream mixture.
  7. Freeze in ice cream maker according to manufacturer's instructions.
I used the odd mixture of chocolate because that's what I had available.

Use fresh ground peanut butter if possible (ie, it should be 100% peanuts).