| 1 1/3 Cup Sugar | 3 Ounces Semi-Sweet Chocolate, Melted |
| 1 Tablespoon Cornstarch | 2/3 Cup Evaporated Milk |
| 1/4 Teaspoon Salt | 1 Cup Heavy Cream |
| 3 Cups Whole Milk | 1 Teaspoon Vanilla |
| 2 Eggs |
In a medium saucepan, combine sugar, cornstarch and salt. Stir in whole milk. Stir over medium heat until mixture begins to simmer. In a small bowl, beat eggs. Stir about 1 cup hot milk mixture into beaten eggs. Stir egg mixture into remaining hot milk mixture. Cook and stir over low heat until slightly thickened, about 2 minutes. Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in evaporated milk, cream and vanilla. Refrigerate until cool or overnight. Pour into ice cream canister and freeze in ice cream maker according to manufacturer's directions. Makes 2 quarts.
2020 Recipe - April Ferre - From Ice Cream by Mable & Gar Hoffman
"After making a fantastic vanilla ice cream from Mable Hoffman's Ice Cream cookbook, I had to try her chocolate one! I did make one mistake; I used unsweetened chocolate instead of semisweet, but I'm happy to report it still came out great." - April Ferre
