Christine Dabney wrote:
>
> On Wed, 15 Aug 2007 19:44:51 -0600, Arri London >
> wrote:
>
> >Anyway the next batch is going to be chocolate. That always turns out
> >well.
>
> Do you use a specific recipe?
>
> I am getting ready to order David Lebovitz's new book, The Perfect
> Scoop. Folks on eGullet have been raving about the ice cream recipes
> in that book.
>
> Christine

Recipe???? Not really. It's my frozen custard 'recipe' with cocoa
powder added to it until I like the way it tastes. Some recipes specify
grated 'real' chocolate but the cocoa is what we have in the house.

Usually it's two cups of milk or 1.5 cups milk plus one cup heavy cream.
Add about 0.5 cup sugar (also to taste) and mix well. Heat gently.
Meanwhile beat two large eggs into submission and add a little of the
hot milk/sugar mix to temper them. Add the eggs to the milk/cream mix
and heat gently until it thickens. Add vanilla (also to taste) and chill
the base overnight.

The cocoa powder will be added to the sugar and then adjusted to taste
after the milk is added before heating.