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Variations: You can add other ingredients to the ice cream during the last 5
minutes of the freezing process.
Add ½ cup of any of the following:
Chocolate Chips, Crumbled Chocolate Sandwich Cookies, Candy-coated Chocolate
Pieces, Crushed Peppermint Candies, Crumbled/Chopped Candy Bars.
Add up to 1 cup of the following fruit purees:
Strawberries, Bananas, Peaches, Cherries, Blueberries, Raspberries
Basic Chocolate Ice Cream (uncooked)
⅔ cup Whole milk
⅓ cup Granulated sugar
5 oz. Bittersweet or semi-sweet chocolate
squares, finely chopped
1⅓ cups Heavy cream
½ - ¾ tsp. Vanilla extract
Combine mik, sugar and chocolate in a saucepan. Cook over medium heat, stirring
constantly, until just bubbly around the edges and the chocolate is melted. Do NOT
boil.
Transfer to a bowl and cool completely in the refrigerator for at least 2 hours.
Stir in heavy cream and vanilla to taste. Chill for at least 30 minutes.
Pour into the freezer canister and freeze as directed.
Fresh Strawberry Ice Cream
1⅓ cups Fresh strawberries, cleaned and sliced
Juice of ½ lemon
⅔ cup Granulated sugar, divided
⅔ cup Whole milk
1⅓ cups Heavy cream
½ - ¾ tsp. Vanilla extract
In a small bowl, combine the strawberries, lemon juice and ¼ cup sugar. Stir gently
and let strawberries sit in the juices for 2 hours. Drain the strawberries, reserving the
juice for use in the liquid mixture.
In a medium bowl, combine milk and remaining granulated sugar. Using a wisk or
hand mixer on low, blend until sugar is completely dissolved, about 1 – 2 minutes.
Stir in the heavy cream, remaining strawberry juice and vanilla.
Pour into the freezer canister and freeze as directed.
During the last 5 minutes of freezing, add the strawberry slices.
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