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26
EN
BASIC CHOCOLATE ICE CREAM
Makes eight one-cup servings
Ingredients
1 cup whole milk
1/2 cup granulated sugar
240g or 8 ounces bittersweet or semi-sweet chocolate (your favorite)
Preparation
Heat the whole milk until it is just bubbling around the edges (this may be done on the
stovetop or in a microwave). In a blender or food processor tted with the metal blade,
pulse to process the sugar with the chocolate until the chocolate is very nely chopped.
Add the hot milk, process until well blended and smooth. Transfer to a medium bowl and
let the chocolate mixture cool completely. Stir in the heavy cream and vanilla to taste.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix
until thickened, about 30 – 40 minutes.
Variations
Chocolate Almond: Add 1/2 teaspoon pure almond extract along with the vanilla.
Add 1/2 - 3/4 cup chopped toasted almonds or chopped chocolate-coated almonds
during the last 5 – 10 minutes of freezing.
Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last 5 minutes of
freezing.
Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped day-old brownies during the
last 5 minutes of freezing.
Chocolate Marshmallow Swirl: When removing the ice cream to a container
for freezing, layer it with dollops of your favourite chocolate sauce and scoops of
marshmallow crème (uff).
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