Rich Chocolate Ice Cream for Machine (Regular or Dairy Free)

Directions

1. 1
   In a food processor mix sugar, cocoa, and if using, xanthan gum.
2. 2
   Add eggs (and egg yolks, if using) and blend until creamy and sugar is dissolved.Bring milk almost to a boil in heavy 2 qt. saucepan.While the food processor is running, slowly add half of the heated milk to the chocolate mixture and blend well.
3. 3
   Add in cream and blend more.
4. 4
   Add the above mixture back to the rest of the milk mixture left in the pan.Cook over medium heat, stirring continuously with a wooden spoon or whisk, until mixture coats the back of spoon or the sides of the pan. (Do not not allow to boil).
5. 5
   Remove from heat and stir in vanilla.Allow to cool in refrigerator until at least room temperature, but cold is preferred.
6. 6
   Add cold mixture to ice cream machine according to directions provided by manufacturer. I run mine for about 20-25 minutes in a Cuisinart 2-quart ice cream machine.Freeze leftovers in air tight container for about 2 hours for firm ice cream; less for softer.Thaw for about 15 minutes before serving or take your chances in the microwave for a few seconds at a time, testing for the desired softness. I place a double batch of this recipe, after it has been frozen for about a day, in the microwave for about 60 seconds or more. Therefore, one quart should be soft enough after 30 seconds on high.Top with your favorite topping. My husband likes chocolate morsels and I love walnuts. We both enjoy this ice cream with a gluten-free brownie, as well.