MAKES ABOUT  1 QUART

Pure and simple chocolate ice cream, this classic recipe speaks for itself.

1 cup sugar
3 large eggs
1 cup cocoa powder    
1 1/2 cups milk   
1 cup heavy cream    
1 tablespoon vanilla extract
Place the sugar, eggs, and cocoa in a food processor and blend until smooth.
 
Bring the milk to a boil in a heavy medium saucepan. With the food processor running, slowly pour the hot milk into  the chocolate mixture through the feed tube. Process until  well blended. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Variations:

CHOCOLATE CANDY BAR ICE CREAM Add 2 chopped candy bars of your choice to the machine when the ice cream is semifrozen. Allow the machine to mix in the candy. Proceed with the recipe as directed. Candy bar suggestions include Snickers, Milky Way, Fifth Avenue, Clark Bar, Baby Ruth, Nestle Crunch, $100,000 Bar, KitKat, Butterfinger, Chunky, or Twix.

CHOCOLATE CANDY DISH ICE CREAM Add 1/2 cup small candies of your choice to the machine when the ice cream is semifrozen. Allow the machine to mix in the candy. Proceed with the recipe as directed. Candy suggestions include M&M's, Goobers, Raisinettes, Reese's Pieces, or Junior Mints.

CHOCOLATE CHEESECAKE ICE CREAM Stir in 1/2 cup no-bake cheesecake powder mix along with the cream and vanilla. Proceed with the recipe as directed. Optional: add 1 cup crumbled cheesecake to the machine when the ice cream is semifrozen. Allow the machine to mix the cake in.

CHOCOLATE COOKIE ICE CREAM Add 1 cup crumbled chocolate chip cookies to the machine when the ice cream is semifrozen. Allow the machine to mix in the cookies. Proceed with the recipe as directed.

CHOCOLATE MARSHMALLOW NUT ICE CREAM Add 1/2 cup mini-marshmallows and 1/2 cup chopped toasted almonds to the machine when the ice cream is semifrozen. Allow the machine to mix in the additional ingredients. Proceed with the recipe as directed.

GERMAN CHOCOLATE ICE CREAM Add 1/2 cup shredded sweetened coconut to the machine when the ice cream is semifrozen. Allow the machine to mix in the coconut. Proceed with the recipe as directed. Swirl 1/2 cup caramel sauce into the finished ice cream. Take care not to overswirl or the caramel will "melt" into the ice cream. Streaks of caramel should be visible. Serve immediately or freeze until firm.

MEXICAN CHOCOLATE-ALMOND ICE CREAM Add 1/4 teaspoon ground cinnamon to the food processor along with the eggs and cocoa. Add 1/4 teaspoon almond extract along with the vanilla. Proceed with the recipe as directed. Add 1/2 cup chopped toasted almonds to the machine when the ice cream is semifrozen. Allow the machine to mix in the nuts. Continue with the recipe as directed.