"The Best" Chocolate Ice Cream

Instructions

1. 1

   In a small bowl, combine eggs and 1/2 cup sugar; beat well.

2. 2

   In large saucepan, stir together remaining 1 1/2 cups sugar, cocoa, cornstarch and salt; gradually stir in milk.

3. 3

   Over medium heat, cook until mixture boils, stirring constantly, for 1 minute.

4. 4

   Blend about half of hot mixture into beaten eggs; return hot mixture to saucepan.

5. 5

   Blend in vanilla extract, light cream and whipping cream.

6. 6

   Refrigerate until cold.

7. 7

   Fill ice cream freezer container 2/3 full; freeze according to manufacturer's directions.

8. 8

   Remove lid; take out dasher.

9. 9

   Pack mixture down; replace lid.

10. 10

    Repack in ice and salt.

11. 11

    Let stand several hours to ripen.

12. 12

    Chocolate-Marshmallow Ice Cream After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour.

13. 13

    Stir together 2 cups marshmallow creme with 2 tablespoons milk.

14. 14

    Gradually add to partially ripened ice cream, swirling gently to marble.

15. 15

    If more firm ice cream is desired, allow additional time to ripen.

16. 16

    Chocolate-Peanut Butter Ice Cream After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour.

17. 17

    In small saucepan, stir together 1 1/2 cups Reese's Peanut Butter Chips, 1/2 cup sugar and 1/2 cup milk.

18. 18

    Over low heat, stir until blended; cool.

19. 19

    Gradually add to partially ripened ice cream, swirling gently to marble.

20. 20

    If more firm ice cream is desired, allow additional time to ripen.

21. 21

    Chocolate-Peppermint Ice Cream After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour.

22. 22

    Crush hard peppermint candies to equal 3/4 cup.

23. 23

    Gradually add to partially ripened ice cream, swirling gently to marble.

24. 24

    If more firm ice cream is desired, allow additional time to ripen.