chocolate during the last 5 minutes of mixing.
Butter Pecan: Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup
roughly chopped pecans and 1 teaspoon kosher salt. Cook over
medi-um-low heat, stirring frequently until the pecans are lightly browned.
Remove from the heat, strain (the butter will have a pecan flavor and may be
reserved for another use). Allow the pecans to cool completely. Add the
toasted buttered pecans during the last 5 minutes of mixing.
Cookies & Cream: Add 3/4 cup coarsely chopped cookies or your favorite
candy (chocolate chip, Oreos., Mint Oreos., etc.) during the last 5 minutes of
mixing.
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 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.
Turn the machine on, 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) . carbo. 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
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Содержание EP23604
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