Put the ice-cream maker’s bucket into the freezer at least 18 hours before making the ice cream.maker. Attach the paddle.
Combine all of the ingredients, except the chocolate melts, in a medium-size bowl. Mix well.
Pour the ice-cream mixture into the ice-cream maker, put on the lid, and turn on the machine. Let it mix for 15 to 20 minutes.
Transfer to a freezersafe container so that it can get hard enough for scooping into 1-inch balls. It takes about an hour. The edges freeze first, so for easier scooping, go ahead and scoop the edges before the whole thing is solid.
Put the original ice cream back into the freezer to get hard again for more scooping. Place the balls in a separate container and stick into the freezer every few balls so they stay hard. Continue until all of the ice cream is scooped into balls.
Melt the chocolate according to the package directions. Line two baking sheets with waxed paper and set next to where you are working.
Take the frozen balls out of the freezer and start rolling them very quickly in the melted chocolate. Use two forks to lift and place on one lined baking sheet.
Place the baking sheet back in the freezer every so often to keep the ice cream hard. Now you can use the other baking sheet and continue in this process until all the balls are dipped.
When all the bonbons are coated, place in a freezer-safe container with a tight-fitting lid. The ice cream will keep in the freezer for 6 months.