6
Basic Chocolate Ice Cream
Ingredients
•
1 cup whole milk
•
1/2 cup granulated sugar
•
240g or 8 ounces bittersweet or semi-sweet chocolate broken into 1/2-inch
pieces
•
1 cup heavy cream, well chilled
•
1 teaspoon pure vanilla extract
Directions
•
Heat the whole milk until it is just bubbling around the edges
•
Use a blender or food processor fitted with a metal blade, to combine the sugar
and chocolate until it is finely chopped.
•
Combine the hot milk with the chocolate and stir until well blended and smooth.
•
Transfer to a medium bowl and let the chocolate mixture cool completely.
•
Stir in heavy cream and vanilla to taste.
•
Turn the machine on, pour mixture into freezer bowl through ingredient spout
and let mix until thickened, about 50 – 60 minutes.
Notes
•
Makes eight 1/2-cup servings.
•
Nutritional analysis per serving:
o
Calories 370 (60% from fat) / Carbs 34g / Protein 3g / Fat 25g / Sat. Fat
11g / Sodium 31mg
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 to 1 cup of chopped brownies bits. Add
them 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).