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Made a recipe for chocolate ice cream last night which was 200g chocolate,  450ml of double cream, 275ml whole milk and 150g of sugar.

Only had 118g of sugar so thats all I used but boy oh boy was it sweet!

Without having to make 15 odd test batches can anyone suggest an amount of sugar that provides a hint of sweetness without it being cloying. I know you have to add extra sugar because its frozen but where's the line?

Thanks

If in doubt when making ice cream I would defer to David Lebovitz: https://www.davidlebovitz.com/chocolate-ice-cream-recipe/  I haven't made this recipe, but his recipes are well-tested and reliable; I've never had one fail.

Wouldn't it also depend on chocolate type?  

Thanks all for the replies.... I have very little experience with homemade ice-cream so everything I'm doing at the moment is on a rather steep learning curve.

Have been using the Internet to look at various recipes and have found sugar percentages seem to be pretty standard. 

My original try above was a no egg recipe and to be honest the kids found the 70% chocolate a bit much. I will be trying a custard based chocolate recipe in a few days from 'Ice Cream According to Østerberg - Basic recipes from Copenhagen'

The thing that's rattling around my head is that I don't add sugar to either cream (a crime in my view) nor to chocolate so what would a chocolate ice-cream with no or very little sugar actually taste like? Will definitely be giving it a go!

Also and finally I wonder if the way the ice-cream is made affects anything? Years ago I made it with a tub you froze over night but it was a faff.