How to make it

  • . In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside.
  • In medium saucepan over medium heat, heat half and half until very hot but NOT boiling, stirring often. Set aside
  • In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. Very gradually add chocolate mixture and half and half; mix until blended.
  • Return half and half mixture to mdeium saucepan; stirring constantly, cook over medium heat until small bubbles form around the edge and mixture is steamy. Do NOT boil. Transfer half and half mixture into large bowl; stir in remaining 1 1/2 cups whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours OR you chill in freezer for 2 hours.....stir after 1st hour and then stir each 15 minutes till 2 hours.
  • Put the mixture into your ice cream maker and let it to go work. During the last couple minutes of freeze time, add in the milk chocolate candy.
  • Store in airtight container in freezer

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