©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chocolate Ice Cream

2 ounces unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract

Melt the chocolate in the top of a double boiler over hot but not boiling water.

Gradually whisk in the cocoa and heat, stirring constantly, until smooth.

The chocolate may seize or clump- the milk will fix this when it's added.

Whisk in the milk, a little at a time and heat until completely blended.

Whisk the eggs in a mixing bowl until light a 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 and vanilla, whisk to blend.

Pour the chocolate mixture into the cream mixture and blend.

Pour into sauce pan and cook until the mixture coats the back of a spoon, then pour through a fine mesh strainer. Pour into a clean container.

Cover and refrigerate until cold, about 1 to 3 hours.

Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.

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