Chocolate Truffl E Ice Cream - Cuisinart ICE50BCU User Manual

Chocolate Truffl e Ice Cream

300ml whole milk
340ml double cream
1 vanilla pod
175g granulated sugar
75g cocoa powder
4 large eggs
200g milk chocolate, chopped
1- tsp vanilla extract
ß Place the milk and cream in a medium saucepan and stir over a medium-low heat. With a sharp knife, split
the pod in half lengthways, using the blunt side of the knife, scrape out the seeds and stir the seeds and
pod into the milk mixture.
ß Simmer the milk mixture over a low heat for 30 minutes, then remove the vanilla pod and discard.
ß Place the sugar, cocoa and eggs in a medium bowl and whisk until thickened. Poor a little of the cream
mixture into the egg mixture and mix thoroughly.
ß Add the chocolate and vanilla to the hot cream/milk mixture and stir until completely melted.
ß Stir the egg mixture into the hot cream/milk. Cook over a low heat, stirring constantly, until the mixture
thickens. Transfer to a bowl, cover and chill for 8 hours or overnight.
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.
Tips: try adding 75g of chopped toasted nuts or 75g chopped dark chocolate to the ice cream 5 minutes
before the end of mixing.
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