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Chocolate used in ice cream
should be pure and of top quality.
You can use Hershey's, Lindt, Tobler or Cote d'Or.
For cocoa's use ones with a fine grind. Dutch process cocoa's like
Droste or Van Houten are good choices. |
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Chocolate Ice Cream
6 oz. semi-sweet chocolate
1 egg
1 C. half and half
3/4 C. sugar
1 t. vanilla extract
3 C. heavy cream
Melt chocolate in a double boiler. Keep warm.
Put the egg, half and half and sugar into a blender. Blend until the sugar is
dissolved and smooth. Whisk this into the chocolate mixture and stir until
smooth. Remove from heat and add heavy cream and vanilla.
Chill thoroughly. Transfer to your ice cream maker and freeze according to
manufacturer's directions.
Makes slightly more than 1 quart.
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