It was another warm day yesterday, so I thought it would be fitting to post another ice cream recipe. Maybe I’m getting too excited for Spring. I made this chocolate ice cream last week so I could make milkshakes for me and Ben. (That was just a HUGE hint to my next post tomorrow!) But, we were able eat leftovers of it the following days…perfect!
Basic Chocolate Ice Cream
1 cup whole milk
1/2 cup granulated sugar
8 ounces bittersweet or semi-sweet chocolate (your favorite), broken into 1/2-inch pieces
2 cups 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. Chill for 30 minutes or longer.
Turn the ice cream maker on, pour chilled mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes.
Source: Cuisinart Recipe Booklet