In a word, stunning... very easy to make and simple ingredients. I did not have an ice cream making machine, but felt I did’nt need one. Will be a firm favourite in my household, thankyou for your submission.
YIELD
16 servingsPREP
20 minCOOK
20 minREADY
60 minIngredients
Directions
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 to 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 to 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.
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