I think you might me happier with a recipe with a custard base. It's a longer process, but the results are worth it. I use a vanilla gelato recipe from the Williams-Sonoma site that has a custard base, which yields a creamy, rich ice cream.

Here is a link that might be useful: Vanilla gelato

The person who makes the best ice cream I know of, used all heavy cream...no milk at all and it's wonderful! No vanilla bean just Watkins pure vanilla....and a lot of it.
Linda C

I've made and like this one, although I do find that ice cream right out of the freezer is still more "soft serve" in texture. It's better if allowed to "ripen" in the freezer for a day or so.

Espresso-Brownie Chunk Ice Cream
================================
Fatlester - Gardenweb
1/2 pound brownies cut in 1/4 inch chunks
1 cup whole Espresso, French or vienna roast coffee beans
2 1/4 cups half and half cream
3/4 cup sugar
3 egg yolks
1 cup whipping cream
.
Wrap and firmly freeze the brownie chunk. Put the coffee beans on a jell-roll pan and over them with a dish towel.
Using a veal pounder or the bottom of a heavy sauce pan, press to crush the beans thoroughly. (Do not substitute ground coffee) Transfer the crushed coffee beans to a medium saucepan. Add the half and half cream and heat it to simmering. Cover and simmer 10 minutes , then set
the pan aside, off heat, for 15 minutes longer. Strain the liquid through a fine sieve into another saucepan, pressing to remove all liquid from the coffee beans; discard the solids. Stir the sugar into the strained coffee liquid and heat it to simmering. Put the egg yolks in a heatproof bowl and slowly whisk in the coffee liquid
(or put the egg yolks in a food processor fitted with the metal blade and process, pouring in the coffee liquid).
Cool the mixture slightly by stirring in the whipping cream. Set the bowl over ice or refrigerate until the custard is thoroughly chilled. (Can cover and refrigerate overnight). Transfer the custard to the canister of an ice-cream machine. Follow manufacturere's directions and churn until the ice cream is half frozen. Add frozen brownie pieces and continue churning until frozen. Serve immediately, or transfer ice cream to an airtight freezer container, seal and keep frozen until serving time. (Can freeze for several hours).

This is one of Ann T's recipes, I love it but as Ashley pointed out "it's not chocolate". LOL

Home Cookin 4.9 Chapter: Thibeaults Table
Brown Sugar Pecan Ice Cream
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http://www.essetti.com/applncs/frznrecipes.htm#brsugar

1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces
.
Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze. Makes 5 cups.
Servings: 4

Now, I gotta get out my ice cream machine. My favorite treat right now is my homemade yogurt mixed with some frozen fruit, sweetener if you want. Frozen yogurt. It freezes as hard as a rock, though!

Annie

You might try using a different brand of chocolate or if you want to use Ghiradelli, use one with a lower cocoa %. I have a recipe for gelato and it calls for all cream, no milk. I think breyers uses milk in their ice cream, so maybe you should try all milk. It might not turn out as rich that way.

I've always made ice cream with a cre anglaise - I've never made it without eggs cooked into a custard, similar to what Tracy suggested. In the past, I've used half milk and half cream and not that much sugar. I do use vanilla beans, however, as I prefer vanilla to chocolate. If you want chocolate, melt the chocolate and pour it over the vanilla ice cream. Chocolate ice cream is less appealing to me.

You can buy vanilla beans on line much more cheaply.

Lars

I haven't made it in quite a few years but I never used milk, just the heavy cream, sugar and vanilla extract.