There are many fine chocolate ice creams available at specialty stores and elsewhere today. But nothing compares to the thrill and great taste of making your own. Here are a couple of ways to do just that.

Cooked

You’ll need:

4 oz of unsweetened chocolate
1 1/2 cups of heavy cream
2 cups of evaporated milk
3 eggs
1 1/4 cups of sugar
2 tablespoons of flour
1/4 teaspoon of salt
1 1/2 teaspoons of vanilla extract

Combine the sugar, flour and salt in a mixing bowl and whisk them together until well blended. Then, in a separate bowl, whisk the eggs together. For a richer ice cream, use only the yolks and increase the number of eggs by one. Stir in the heavy cream and add the vanilla. Set the two bowls aside for a moment.

Get out your saucepan and warm the chocolate over medium heat, pouring in the evaporated milk just as the chocolate starts to melt. Warm the mixture, stirring gently for a few minutes until it’s nice and smooth.

Then slowly add the ingredients from the bowl of liquids and blend, then slowly pour in the dry ingredients and whisk together until it’s all very smooth. Turn off the heat and continue stirring gently until it reaches room temperature.

Pour the mixture into your ice cream maker and let it do its job until the blend becomes nice and firm. Freeze the mixture for at least a couple of hours.

Uncooked

Here’s an alternative recipe that uses Hershey’s chocolate milk, so no cooking is necessary.

Remember to take precautions whenever preparing a food with eggs in which the recipe does not call for heating. Either use an egg-based product that has been pasteurized, or use eggs in the shell that have been treated to kill any salmonella.

You’ll need:

5 eggs
6 cups of Hershey’s chocolate milk
2 cans of condensed milk
3 oz of semi-sweet melted chocolate
1 cup of sugar
1 1/2 teaspoons of vanilla

Whisk the eggs together, then add the sugar and blend them together. Pour in the milk, both condensed and chocolate, and stir gently until everything is smooth and uniform. Add in the melted chocolate.

Since the melting point of most chocolate is about body temperature a few seconds in a double boiler will do. Avoid using the microwave, unless you can control the power to melt the chocolate very slowly without changing its composition.

Once everything is well blended, pour it into your ice cream machine and freeze overnight. You can experiment with the recipe by using more egg yolks and fewer whites. This leads to a slight color change and a thicker, creamier result.

Enjoy!

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