Chocolate Ice Cream

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Appears in Cook's Illustrated July/August 1993

The very best ice cream is made with egg yolks, but, for optimum flavor, cut back on the cream and sugar.

SERVES8 (Makes 1 quart)

TIME40 minutes, plus 30 minutes cooling, 3 hours chilling, and 2 hours freezing

Chocolate Ice Cream

WHY THIS RECIPE WORKS

Early in our search for the best ice cream recipe, it became apparent that “French-style” ice cream, made with a custard base relying on egg yolks, far surpasses "Philadelphia-style" ice cream, made without eggs. In texture as wel...

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