Very Chocolate Ice Cream
Very Chocolate Ice Cream is a gluten free recipe with 8 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. This dessert has 364 calories, 4g of protein, and 28g of fat per serving. It is perfect for Summer. Head to the store and pick up egg yolk, heavy cream, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours and 20 minutes.
Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer.
Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan.
Heat until thickened, but do not boil.
Remove from the heat, and stir in the chopped chocolate until chocolate is melted.
Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
When chocolate mixture has completely cooled, stir in the cream, and vanilla.
Pour into an ice cream maker, and freeze according to manufacturer's directions.