Homemade Chocolate Ice Cream
Our mom has been trying to perfect homemade chocolate ice cream. Here is her best.
Homemade Chocolate Ice Cream Recipe
Freeze ice cream bowl 24 hours before making in back of freezer.
Heat 1 cup whole milk until just bubbling around the edges.
In a food processor grate an 11.5 oz bag of Ghirardelli Milk Chocolate Chips with ½ cup sugar.
Put in blender and add hot milk and blend. Let cool at room temperature.
Add 2 cups heavy cream and 1 tsp vanilla extract (mint extract) and blend. Put in fridge for at least an hour or longer.
Put ice cream bowl into machine and fit arm and top on.
Blend chocolate one more time.
Turn ice cream maker on and pour chocolate mixture in as it is churning. Churn for 25 minutes.
Add filling: mini semi-sweet chocolate chips and maybe ¾ cup mini marshmallows. Or a big box of mint patty candies.
May top with caramel or marshmallow sauce.