Homemade Chocolate Ice Cream

Chris experimented with chocolate ice cream recipes and finally settled on just adding cocoa to the vanilla recipe we always use. He tried using baking squares but he wasn't satisfied with the end result and said it had a waxy feel to it. After making it quite a number of times he decided that 3/4 cup of cocoa is the perfect amount. It's so yummy I want some just posting about it;)

You can of course add anything you want, but we've added Oreo's (2 1/2 sleeves out of the big Costco box) to make a Chocolate Cookies and Cream as well as marshmallows (because I love Rocky Road but always pick out the nuts).

Homemade Chocolate Ice Cream
4 eggs
2 1/2 cups sugar
5 cups whole milk
3 cups whipping cream
3/4 cup cocoa
2 1/2 tbsp vanilla
1/2 tsp salt

Beat eggs until light. Add sugar and continue to beat until thick. Mix the cocoa and milk together until the cocoa is dissolved. Then add the whipping cream, vanilla and salt and mix well. Pour into a 4 quart freezer and place in ice cream maker, surround with ice and rock salt and allow to mix. Check periodically and add more ice as necessary.

*Note: If you have a 5 or 6 quart machine, then use 6 cups whole milk, 4 cups whipping cream and 1 cup of cocoa.

**Note: If you are concerned about Salmonella you have 2 options. You can substitute the eggs with an egg substitute such as Egg Beaters (follow instructions on carton). You can also heat the egg/milk mixture to 160 degrees F slowly then cool it quickly in the fridge or freezer.