Chocolate ice cream, tips and a scrumptious recipe
The best way to obtain a
smooth, evenly textured ice
cream is to whisk the mixture
carefully and freeze quickly.
The main thing you want to
avoid is ice crystals forming in
the mixture this can be
achieved by adding air into the
mix, you can do this by taking
the mixture out of the freezer
after 20 minutes and giving it a
further whisk.
Tips
Chill all ingredients and utensils
before you use them
Be accurate with the quantity
of sugar, to much will prevent
the mixture from freezing and
to little will cause the mixture
to freeze hard and rocky
Do not put warm mixtures into the finished container allow to
cool
Do not fill the container because freezing will increase the size of
the contents
Put freezer on coldest setting
Ingredients (serves 3-4)
200ml of milk
1 egg
40g of fine sugar
120g of Lindt 99% excellence chocolate
70ml of water
140ml of cream
7ml of vanilla essence
Whisk the egg and sugar and add the warm milk whilst whisking.
Add the mix to a bowl and heat without boiling for about five
minutes
Strain this mix then leave to cool
Break the chocolate into pieces and place into another bowl add
the water, dissolve this slowly over a low heat.
Add the melted chocolate to the previous mix and stir.
Important you now need to cool this mix.
Once cooled add the half whipped cream and vanilla and gently
whisk for 1 minute.
Place this in your freezer remove after 20 minutes and whisk
(churn) for a couple of minutes then return to freezer
Scrumptious home made chocolate ice cream!
