Chocolate Ice Cream

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	5 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Break the chocolate into pieces. Separate 2 eggs, set aside the egg whites. Put the two egg yolks, 1 whole egg and the chocolate in a saucepan, melt over very low heat and stir to a cream. Remove from heat, stir in the cognac and half of the vanilla sugar.
Beat the egg whites, add the remaining vanilla sugar and beat until stiff. In another bowl, whip the cream until stiff as well. Carefully fold the chocolate cream with the cream into the egg white. Pour into a bowl and set in the freezer for about 4 hours.
Take out of the freezer 1/2 hour before consumption and place in the refrigerator.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.