Wendy

I used this recipe as the basis for my first chocolate ice cream. Having said that, prepare for mild blasphemy:I did not make this as a custard.Instead I used:2 cups cream1 cup whole milk1 can sweetened condensed milk3 tbsp of special dark cocoa powder3 oz semi-sweet chocolate chips1/4 tsp sea salt1 tbsp homemade vanilla extractI just combined the milk, cream, and sweetened condensed milk and then heated 1 cup of that mixture in the microwave for 60 seconds.Then I put the heated in a sauce pan on low-medium heat and mixed in the salt, cocoa powder, and chocolate chips. They melted quickly and easily in about 30 seconds with constant whisking.I then returned the saucepan contents to the blender pitcher and mixed on low for 40 seconds to completely mix the remaining fine lumps of cocoa powder.The blender pitcher went into the fridge for an hour and then into the ice cream maker!Easy to make with a 5 year old and a 3 year old helping, they loved it and I didn't need to try and keep track of a custard.The result: Incredibly smooth texture, silky chocolatey flavor, a real keeper.

An absolutely perfect recipe. I use Baker's chocolate and Wilbur's cocoa.

I'm lactose intolerant, so I substituted oat milk, plant cream, and dairy-free chocolate chips (chopped up), and it turned out fabulous. My ice cream maker has a Gelato setting, which is what I used. The texture was the smoothest I've ever had. This will be my go-to chocolate ice cream recipe going forward.

Absolutely delicious creamy ice cream well worth the effort!

Very good, recipe worked very well but I feel it could use more chocolate flavor