CHOCOLATE ICE-CREAM. No. 2.

The chocolate custard base can be made up to 3 days ahead and stored in an airtight container in the refrigerator. In fact, aging the base improves the texture and flavor of the final ice cream. Stir well before churning.

Store churned ice cream in an airtight container with plastic wrap pressed directly against the surface to prevent ice crystals. Keep in the coldest part of the freezer for up to 2 weeks. For best texture, let soften at room temperature for 5-10 minutes before scooping.