10
Recipe Guide
BASIC CHOCOLATE ICE CREAM
Makes eight 1/2-cup servings.
1 cup whole milk
1/2 cup granulated sugar
240g or 8 ounces bittersweet or semi-sweet
chocolate (your favorite),
broken into 1/2-inch pieces
1 cup heavy cream, well chilled
1 teaspoon pure vanilla extract
Heat the whole milk until it is just bubbling around the edges
(this may be done on the stove top or in a microwave). In
a blender or food processor fit 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. Turn the machine on and pour mixture
into freezer bowl through ingredient spout and let mix until
thickened, about 30 – 40 minutes.
Nutritional analysis per serving:
Calories 370 (60% from fat). / carb. 34g. / pro 3g. / fat 25g. / chol. 65mg.
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 transferring the ice
cream to a container for freezing, layer it with dollops of
your favorite chocolate sauce and scoops of marshmallow
creme (fluff).
Gourmia_IceCreamMaker_GSI400_IM.indd 10
8/17/15 8:28 PM
