CHOCOLATE ICE CREAM RECIPE #1
1-1/2 cup whole milk
2 cups heavy cream
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp vanilla extract
Whisk together milk, cocoa powder, and sugar to combine.
Stir in heavy cream and vanilla extract.
Refrigerate chocolate ice cream base for at least 30 minutes before putting in your ice cream freezer, so it is completely cold. This will help freeze faster, improving texture, and allow cocoa powder to become fully hydrated by the milk and cream.
CHOCOLATE ICE CREAM RECIPE #2
1 cup Dutch process cocoa powder, unsweetened
1/2 cup brown sugar, firmly packed
2/3 cup white sugar
1-1/2 cups whole milk
31/4 cups heavy cream
2 Tbsp vanilla extract
In bowl, combine cocoa and both sugars, whisking to combine well. Add milk and whisk until sugars are dissolved. Stir in heavy cream and vanilla. Pour mixture into freezer bowl of ice cream maker. Let run for 30 minutes, or until mixture is thick, soft, and creamy.
Transfer to airtight container and freeze at least 2 hours.
CHOCOLATE ICE CREAM RECIPE #3 (without ice cream maker)This recipe is for Magic Chocolate Ice Cream -- recipe from Borden's Elsie the Cow
1 square unsweetened chocolate
2/3 cup Sweetened Condensed Milk
2/3 cup water
1/2 tsp vanilla
1/2 cup whipping cream
Melt chocolate in top of double boiler. Add sweetened condensed milk and stir over rapidly boiling water 5 minutes until thick. Add water, mix well. Chill. Add vanilla. Whip cream to custard-like consistency. Fold into chilled mixture. Freeze until half-frozen. Take out of container and beat until smooth but not melted. Replace in freezer until frozen.