Classic Chocolate Ice Cream
from The Best Ice Cream Maker Cookbook Ever
2 c. heavy cream
2 c. half and half or light cream
3/4 c. sugar
1/8 tsp. salt
3 egg yolks
6 oz bittersweet or semisweet chocolate, finely chopped
2 tsp. vanilla extract
In a heavy saucpan, combine the cream, half and half, sugar and salt. Cook over medium heat, stirring, until the sugar dissolves and the mixture is hot, 6 to 8 minutes. Whisk the egg yolks in a bowl, then gradually whisk 1 c. of the warm cream into it. Return egg mixture to saucepan and cook like vanilla ice cream (below). Remove from heat. Immediately add chocolate and stir until melted and smooth.
Strain into a bowl and partially cover. Let cool one hour at room temperature. Stir in vanilla. Refrigerate at least 6 hours or as long as 3 days.
Freeze in ice cream maker according to instructions.
2 c. heavy cream
2 c. half and half or light cream
3/4 c. sugar
1/8 tsp. salt
3 egg yolks
6 oz bittersweet or semisweet chocolate, finely chopped
2 tsp. vanilla extract
In a heavy saucpan, combine the cream, half and half, sugar and salt. Cook over medium heat, stirring, until the sugar dissolves and the mixture is hot, 6 to 8 minutes. Whisk the egg yolks in a bowl, then gradually whisk 1 c. of the warm cream into it. Return egg mixture to saucepan and cook like vanilla ice cream (below). Remove from heat. Immediately add chocolate and stir until melted and smooth.
Strain into a bowl and partially cover. Let cool one hour at room temperature. Stir in vanilla. Refrigerate at least 6 hours or as long as 3 days.
Freeze in ice cream maker according to instructions.
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