CHOCOLATE ICE-CREAM. No. 1. (Very fine.)

The ice cream base can be prepared up to 2 days ahead and refrigerated in an airtight container. In fact, aging the base for 4-24 hours improves texture by allowing the milk proteins to fully hydrate and the flavors to meld. Stir well before churning.

Store the churned ice cream in an airtight container with plastic wrap pressed directly against the surface to prevent ice crystals. Freeze for at least 4 hours to firm up before serving. Homemade ice cream is best consumed within 1 week, as it lacks the stabilizers found in commercial products and will become icy over time. Let sit at room temperature for 5-10 minutes before scooping for easier serving.