If you like chocolate ice cream you'll love this recipe, which is reminiscent of a frozen mousse. This recipe contains raw eggs. It is recommended that pregnant women, young children and the elderly do not consume raw eggs.
This really is velvety and delicious--an excellent no cook custard-style ice cream. Be sure to beat your egg yolks for 1-2 minutes, until they are light and fluffy, before continuing with the recipe, which will help ensure the very best consistency of the ice cream. Knowing that using all heavy cream can result in a greasy mouth feel, I substituted half and half for 2/3 c. of the cream, tho' milk could just as easily have been used. To intensify the flavor I increased the cocoa to 1/2 cup, added 1 tsp. vanilla, and a pinch of salt. For the chocolate, I added small chunks of a good quality semi-sweet chocolate bar during the last minute or two of churning. Just perfect. - 05 May 2008 (Review from Allrecipes US | Canada)
The only reason I gave this four stars instead of five is because this is much more like chocolate mousse than ice cream. It is delicious and we added mini marshmallows and nuts. I also added more cocoa powder which I'm glad I did. O.k. I take back the four stars and gave it five because after leaving it overnight in the freezer, this was some of the best ice cream I've ever had! Soooooooooo good! - 16 Jun 2008 (Review from Allrecipes US | Canada)
This is the BEST. So very rich and creamy. You could use 1/2& 1/2 and it would still be very rich. - 04 Jan 2003 (Review from Allrecipes US | Canada)