Klarstein 100280843, Instruction Manual, Page: 22 / 88

22
EN
Cookies & Cream
Add 150 ml coarsely chopped cookies or your
favorite candy (chocolate chip, Oreos, Mint
Oreos, etc.) during the last 5 minutes of mixing.
Chocolate Ice Cream
Ingredients:
200 ml whole milk
100 ml granulated sugar
240 g bittersweet chocolate
200 ml heavy cream
1 teaspoon vanilla extract
Method:
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 chilled 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 ½ teaspoon pure almond extract along with
the vanilla. Add 100-150 ml chopped toasted
almonds or chopped chocolate-coated almonds
during the last 5-10 minutes of freezing.
Chocolate Cookie
Add 100 ml chopped cookies 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 favorite
chocolate sauce and scoops of marshmallow
crème (fluff).