Simple Chocolate Ice Cream - Cuisinart ICE30BCU Manual

Simple Chocolate Ice Cream

Serves 6-8
300ml full fat milk
130g granulated sugar
260g milk chocolate, broken into 1cm pieces
600ml double cream
1 tsp vanilla extract
Ensure the freezer bowl is completely frozen (see page 8).
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Place the sugar and chocolate into a food processor and pulse with the chopping blade
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until finely chopped.
Heat the milk over a medium heat until just bubbling around the edges. Add the hot
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milk to the chocolate mixture and process until smooth. Transfer to a medium bowl and
allow to cool completely.
Whisk the double cream and vanilla extract into the chocolate mixture. Cover and
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refrigerate for 2 hours or overnight.
Once chilled, briefly whisk the mixture again. Turn the appliance on, pour the mixture
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into the freezer bowl and leave the ice cream to churn for 25-30 minutes.
This will produce a soft ice cream. For a firm ice cream, transfer to an air tight container
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and place in the freezer for 2 hours.
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