Basic Chocolate Ice Cream
Ingredients
• 1 cup whole milk
• 1/2 cup granulated sugar
• 240g or 8 ounces bittersweet or semi-sweet chocolate broken into 1/2-inch
pieces
• 1 cup heavy cream, well chilled
• 1 teaspoon pure vanilla extract
Directions
• Heat the whole milk until it is just bubbling around the edges
• Use a blender or food processor fitted with a metal blade, to combine the sugar
and chocolate until it is finely chopped.
• Combine the hot milk with the chocolate and stir until well blended and smooth.
• Transfer to a medium bowl and let the chocolate mixture cool completely.
• Stir in heavy cream and vanilla to taste.
• Turn the machine on, pour mixture into freezer bowl through ingredient spout
and let mix until thickened, about 50 – 60 minutes.
Notes
• Makes eight 1/2-cup servings.
• Nutritional analysis per serving:
o Calories 370 (60% from fat) / Carbs 34g / Protein 3g / Fat 25g / Sat. Fat
11g / Sodium 31mg
Variations
• Chocolate Almond: Add 1/2 teaspoon pure almond extract along with the
vanilla. Add 1/2 - 3/4 cup chopped toasted almonds or chopped
chocolate-coated almonds during the last 5 – 10 minutes of freezing.
• Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last 5 minutes
of freezing.
• Chocolate Fudge Brownie: Add 1/2 to 1 cup of chopped brownies bits. Add
them during the last 5 minutes of freezing.
• Chocolate Marshmallow Swirl: When removing the ice cream to a container
for freezing, layer it with dollops of your favorite chocolate sauce and scoops of
marshmallow crème (fluff).
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