Ben’s Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor.
4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 teaspoon vanilla extract
1 pinch salt
1. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla, and salt and whisk to blend.
3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
4. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
Make 1 quart
This recipe is from Ben & Jerry’s Homemade Ice Cream & Dessert Book
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