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3 cups Horizon half & half
1/2 cup unsweetened cocoa powder
4 ounces (1/2 cup) semisweet chocolate chips
3 large Horizon egg yolks
2/3 cup sugar
1 teaspoon vanilla
Whisk together half & half and cocoa in a saucepan. Bring to a simmer over medium heat and continue whisking to incorporate cocoa. Remove from heat and add chocolate chips, stirring until chips have melted.
In a separate bowl whisk together egg yolks and sugar until pale yellow and fluffy, about 2 minutes. Add a quarter of the chocolate mixture, whisking constantly.
Add egg mixture back into half & half mixture in saucepan. Simmer over medium heat until mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and pour through a fine mesh strainer.
Chill for at least 20 minutes. Pour into ice cream maker and process according to manufacturer’s instructions. Once it is soft frozen, transfer to the freezer and freeze for a minimum of 2 hours.
Possible add ins:
Chocolate Chocolate Chip – sprinkle in 1 cup mini chips in the last five minutes of freezing in the ice cream maker.
Chocolate Peanut Butter – spoon in 1/2 cup smooth peanut butter in the last five minutes of freezing in the ice cream maker.
Mexican Chocolate – Add 1 teaspoon cinnamon and 1/8 teaspoon cayenne powder with the unsweetened cocoa.
Calories 291; Total Fat 17g; Cholesterol 112mg; Sodium 43mg; Carbohydrates 35g; Sugars 27g; Protein 5g; Vitamin A 8% DV; Vitamin C 1% DV; Calcium 12% DV
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