Basic Chocolate Ice Cream

source	Cuisinart
categories	dessert
yield	Serves 10
prep time	10 mins
total time	1 hour

INGREDIENTS

1 cup whole milk

½ cup granulated sugar

8 oz bittersweet or semi-sweet chocolate (your favorite), broken into 1/2-inch pieces

2 cup heavy cream, well chilled

1 tsp pure vanilla extract

INSTRUCTIONS

1. Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in a microwave).

2. In a blender or food processor fitted with the metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped.

3. Add the hot milk, process until well blended and smooth.

4. Transfer to a medium bowl and let the chocolate mixture cool completely.

5. Stir in the heavy cream and vanilla to taste.

6. Chill for 30 minutes or longer.

7. Turn the machine ON, pour chilled mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 8. 30 minutes.

NOTES

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 - 1 cup chopped day old brownies 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). Freeze at least 2 hours before serving.

NUTRITION