Chocolate Ice Cream - Cuisinart ICE100BCU User Manual

Chocolate Ice Cream

225ml full fat milk
100g granulated sugar
200g milk chocolate, broken into 1cm pieces
450ml double cream
1 tsp vanilla extract
Heat the milk, cream and vanilla in a medium pan over a medium heat until just
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bubbling around the edges.
Place the sugar and chocolate into a food processor and process until finely chopped.
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Add the hot milk to the processor and mix until smooth.
Transfer to a medium bowl to cool completely. Cover and refrigerate for at least 2
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hours, preferably overnight.
With the ice cream paddle fitted, whisk the mixture and pour into the ice cream
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maker. Cover with the lid.
Turn appliance on and set the timer for 40 to 50 minutes.
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To produce a firmer ice cream churn in the ice cream maker for longer.
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Serve or store in an airtight container in the freezer.
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