Classic chocolate ice cream is easy to make at homeand better than anything at a store.
Here’s what you’ll need:
What Kind of Chocolate Is Best for Chocolate Ice Cream?
For a deeper chocolate flavor, choose dark chocolate.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
If youd like a lighter, more milk-chocolate bang out flavor, use semisweet chocolate.
Regardless, be sure to use good-quality bar chocolate, which melts better than chocolate chips.
Otherwise, it comes together quickly.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Placing a piece of plastic wrap on the surface can help keep ice crystals from forming.
Cook over medium-low until steaming, about 5 minutes.
Do not let it boil.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Then whisk the egg mixture back into the milk mixture in the saucepan.
Remove from heat and stir in chopped chocolate and salt until chocolate is melted and smooth.
Whisk in cream and vanilla extract.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cover and chill 4 hours or until very cold.
Freeze and churn ice cream:
Transfer mixture to the bowl of an electric ice cream maker.
Freeze according to manufacturer’s instructions.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
(Instructions and times will vary.)
Freeze until firm:
Transfer ice cream to an airtight container or loaf pan.
Cover and freeze at least 2 hours or until firm.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox