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ENGLISH
9
RICH CHOCOLATE ICE CREAM
• 3-oz. Semi-sweet
Chocolate, nely
chopped
• 1 Cup Heavy Cream,
well chilled
• 1 Cup Whole Milk
• 1 Egg Yolk
• ¼ Cup White
Granulated Sugar
• ½ Tbsp. Pure
Vanilla Extract
Combine cream, milk and chocolate in a medium saucepan
over medium heat and cook until mixture almost boils and
chocolate is melted, about 5-8 minutes. Reduce heat to low.
Beat yolk, sugar and vanilla extract in a small bowl
until light yellow and smooth, about 1 - 2 minutes.
Add 2 tablespoons of warm cream/chocolate mixture
and stir until combined. Gradually add egg yolk
mixture to warm cream chocolate mixture, stirring
continuously to prevent the eggs from curdling.
Cook over low heat until slightly thickened and mixture
coats the back of a spoon, about 3-4 minutes.
Transfer to a medium bowl and let the chocolate
mixture cool completely. You may want to refrigerate
the mixture until it is well-chilled again.
Turn machine on, pour mixture into Freezer Bowl
and let churn until thickened, about 30 minutes.
DO NOT ll the bowl more than ²/3 full, as the
mixture will expand during freezing process.
Makes approximately four ½ cup servings.
VARIATIONS:
• Chocolate Almond: Add ¼ teaspoon pure almond
extract along with the vanilla. Add
1
/8 cup chopped
toasted almonds or chopped chocolate-coated
almonds during the last 5 minutes of churning.
• Chocolate Cookie: Add
1
/8 cup chopped cookies
during the last 5 minutes of churning.
• Chocolate Fudge Brownie: Add
1
/8 cup chopped
brownies during the last 5 minutes of churning.
• Chocolate Marshmallow Swirl: When removing
the ice cream to a container for freezing, layer
it with dollops of your favorite chocolate sauce
and scoops of marshmallow crème (u).
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