Ben's Chocolate Ice Cream Recipe - Cooking Index
Ben's Chocolate Ice Cream Recipe - Cooking Index
| 4 oz | 113g | Unsweetened chocolate |
| 1 cup | 237ml | Milk |
| 2 cups | 396g / 13oz | Eggs (large) |
| 1 cup | 198g / 7oz | Sugar |
| 1 cup | 237ml | Heavy or whipping cream |
| 1 teaspoon | 5ml | Vanilla |
| 1 | Salt |
Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Makes 1 generous quart.
VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready.
Posted to MM-Recipes Digest V4 #581 by [email protected] on Apr 20, 1997
Source:
Dan Masi
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