Ok, I tried the About.com recipe, which was essentially chocolate milk, sweetened condensed milk and cool whip. (I added some HersheyÂs syrup to make it more chocolate-y). It didnÂt turn out to be what I hoped for, and given the ingredients, I know why - itÂs really more like ice milk than ice cream. It didnÂt freeze well in the ice cream maker, instead staying at a WendyÂs Frosty consistency  and thatÂs kind of what it tasted like, too (which isnÂt bad of course, just not what I was going for) When I put it in the freezer, it froze very solid, too solid. Taking it out of the container was like a granita. the next time we're in this "predicament" of too much chocolate milk, I'll try a recipe with more fat, either from cream or eggs. Until then, I have a stash of this ice milk in the freeze which will make quite a few awesome milk shakes...

Here is my favorite recipe: Chocolate Ice Cream Makes about 1 quart 2 cups heavy cream 3 tablespoons unsweetened Dutch-process cocoa powder 5 ounces bittersweet or semisweet chocolate 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1/2 teaspoon vanilla extract 1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl. 2. Warm the milk and sugar in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. 3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath. 4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) I usually make it with 1/2 cup toasted chopped almonds or hazelnuts and then use 1 tbsp of Amaretto or Frangelico (depending on the nut) instead of the vanilla. I add the nuts close to the end of the freezing cycle. I would call this a "double chocolate" ice cream, as the chocolate is very intense. You may not want nuts for a three year old, but consider it when making it for adults. I've made this recipe many times, and it is definitely my favorite. Sometimes I substitute three whole eggs for the five egg yolks, and that works also. Lars

Amck, Sorry, I worked today and this is the first chance I've had to reply. I didn't measure or follow a recipe. I just heated up a small amount of heavy cream and added some chocolate chips. Stirred until the chocolate melted. When the ice cream was almost frozen I stirred spoonfuls of the chocolate over the ice cream and just swirled it in. The chocolate firmed right up though as soon as it hit the frozen ice cream. It was softer than adding chunks of chocolate but I would have preferred it to be a little softer. A work in progress. Ann

Apricot Ice Cream Blueberry Ice Cream Chocolate Cinnamon Ice Cream Orange Ice cream Red Raspberry Ice Cream World-Famous Philadelphia Vanilla Butter Pecan Ice Cream Mango Ice Cream * Exported from MasterCook * Apricot Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh apricots 2 cups water 1 cup sugar 2 cups heavy cream -- whipped 1 cup evaporated milk 1 teaspoon grated lemon rind 1/2 teaspoon almond extract In a saucepan, combine apricots and water. Cook, on low heat, for 10 min. Add sugar to apricots and continue to cook for 10 more min. Press apricots mixture through a sieve to remove skins and stones. Cool. Add whipped heavy cream, evaporated milk, lemon rind and almond extract to the apricot puree. Churn-freeze. * Exported from MasterCook * Blueberry Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints fresh blueberries 1 cup sugar 1/8 teaspoon salt 2 cups heavy cream -- lightly whipped 1 cup evaporated milk Mash berries and cook with sugar, on medium heat, stirring constantly, for 5 min. Press berries through a sieve. Cool. Add salt, lightly whipped cream and evaporated milk to the berries. Churn-freeze. * Exported from MasterCook * Chocolate Cinnamon Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces unsweetened chocolate 2 cups condensed milk 4 cups light cream 1/2 cup water 2 tablespoons vanilla extract 1/4 teaspoon salt 2 teaspoons ground cinnamon In top of double boiler, melt chocolate. Stir condensed milk into melted chocolate and cook, stirring for 5 min. Cool. Stir light cream into chocolate mixture. Add mixing well, water, vanilla, salt and cinnamon. Churn-freeze. * Exported from MasterCook * Orange Ice Cream I Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh orange juice 1 teaspoon finely grated orange peel 1/2 cup fresh lemon juice 1/2 cup finely grated lemon peel 2 cups sugar 2 cups milk 2 cups heavy cream 1/8 teaspoon salt Combine all ingredients. Mix well. Churn-freeze. * Exported from MasterCook * Red Raspberry Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fresh red raspberries 1 cup sugar 1/8 teaspoon salt 3 cups heavy cream -- lightly whipped Clean and crush raspberries. Combine raspberries, sugar and salt. Let stand for 1 1/2 hours in a warm place. Mash and strain. Combine strained raspberry mixture with lightly whipped heavy cream. Churn-freeze. * Exported from MasterCook * World-Famous Philadelphia Vanilla Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups light cream 1 1/4 cups sugar 2 vanilla beans, 3" size -- split 1/8 teaspoon salt In top of double boiler, combine 3 cups cream, sugar, vanilla beans and salt. cook, stirring constantly, for 10 min. Remove beanpods, scraping pulp and seeds into cream. Cool. Add remaining 3 cups cream to the cooled mixture. Mix well. Churn-freeze. NOTES : A key recipe---use your imagination and add fruits, nuts and flavorings to make this vanilla into your own concoction. * Exported from MasterCook * Butter Pecan Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely chopped pecans 2 tablespoons butter 2 1/2 cups heavy cream 3/4 cup sugar 2 tablespoons vanilla extract 2 cups cold milk In a skillet, brown the pecans in the butter. cool. Mix together the browned pecans, cream, sugar, vanilla and milk. Churn-freeze. * Exported from MasterCook * Mango Ice Cream Recipe By :The complete book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh mango puree (about 2 med.) 1 cup sugar 1/8 teaspoon cream of tartar 1/3 cup water juice of 1 lime 4 cups heavy cream -- lightly whipped In a saucepan, mix together sugar, cream of tartar and water. Boil for 5 min., stirring occasionally. Cool. Combine mango puree, juice of lime, lightly whipped heavy cream and cooled sugar syrup. churn-freeze.