In article >,
Melba's Jammin' > wrote:

> I have a chocolate custardy mix chilling in the fridge; will likely
> freeze it tomorrow. I used that epicurious.com recipe I've adapted and
> added 4 ounces of Ghirardelli bittersweet chocolate and two TJ
> unsweetened baking chocolate wafers. It tastes pretty good.

It's mighty fine. The chilled custard was very thick (due to the
chocolate) -- almost like a soft shake. It froze up in the Cuisinart
ice cream maker in about 10-15 minutes and was transferred to a plastic
tub for freezer storage. All that chocolate left it not as sweet as
some chocolate ice cream is; I believe I will reduce the amount of
chocolate I use next time, but this was certainly *not a bad thing*.

Just out of the ice cream freezer it takes a helluva lot of will power
to not just eat it right then and there‹all of it.

I shudder to think of the nutritional value information.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.