Chocolate Ice Cream - Cuisinart ICE50BCU User Manual

Chocolate Ice Cream

225ml whole milk
100g granulated sugar
200g milk chocolate, broken into 1cm pieces
450ml double cream
1 tsp vanilla extract
ß Heat the milk over a medium heat until just bubbling around the edges.
ß Place the sugar and chocolate into a food processor and pulse with the chopping blade until fi nely chop-
ped.
ß Add the hot milk and process well until smooth. Transfer to a medium bowl and allow to cool completely.
Cover and refrigerate for 2 hours.
ß Once chilled, stir the chocolate mixture and pour into the mixing bowl.
ß Attach the motor arm to the housing with the mixing paddle and lid in correct position. Set the timer to
35-45 minutes for soft ice cream and 45-60 for hard ice cream, the mixing process will begin.
ß When fi nished an audible tone will sound, ice cream is ready to serve.
Variations:
ß Chocolate Almond: add tsp pure almond extract with the vanilla. Add 100g chopped toasted almonds
through the lid during the last 5 minutes of mixing.
ß Chocolate Cookie: add 100g-150g chopped cookies through the lid during the last 5 minutes of mixing.
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