Loading ...
Loading ...
Loading ...
- 20 -
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 fitted with the metal blade, pulse to process the sugar with
the chocolate until the chocolate is very finely 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. It is best to pre-cooled in the refrigerator
for about 15 minutes before making.
Turn the machine on, pour the mixture into removable bowl
through ingredient spout and mix it until thickened, about 30 – 40
minutes.
FRESH STRAWBERRY ICE CREAM
250g fresh ripe strawberries, stemmed and sliced
52.5g freshly squeezed lemon juice
115g granulated sugar
240g whole milk
240g heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice
and 115g granulated sugar, stir gently and allow to the
strawberries to macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine the
milk and granulated sugar until the sugar is dissolved.
Stir in the heavy cream plus any accumulated juices from
the strawberries and vanilla. Turn the machine on, pour
mixture into removable bowl through ingredient spout and let mix
until thickened, about 30 – 40 minutes. Add the sliced strawberries
during the last 5 minutes of freezing.
FRESH LEMON SORBET
350g granulated sugar
420g pure water
Loading ...
Loading ...
Loading ...