BASIC CHOCOLATE ICE CREAM
Makes eight 1/2-cup servings.
1 cup whole milk
1/2 cup granulated sugar
240g or 8 ounces bittersweet or semi-sweet chocolate (your favorite),
broken into 1/2-inch pieces
1 cup heavy cream, well chilled
1 teaspoon pure vanilla extract
Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in
a microwave). In a blender or food processor fitted with the metal blade, pulse to process the sugar
with the chocolate until the chocolate is very finely chopped. Add the hot milk, process until well
blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. Stir
in the heavy cream and vanilla to taste.
Turn the machine on, pour mixture into freezer bowl through
ingredient spout and let mix until thickened, about 30 – 40 minutes.
Nutritional analysis per serving:
Calories 370 (60% from fat) . carbo. 34g . pro 3g . fat 25g . chol. 65mg .
VARIATIONS:
Chocolate Almond: Add 1/2 teaspoon pure almond extract along with the vanilla. Add 1/2 - 3/4 cup
chopped toasted almonds or chopped chocolate-coated almonds during the last 5 – 10
minutes of freezing.
Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last 5 minutes of freezing.
Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped day old brownies during the last 5 minutes of
freezing.
Chocolate Marshmallow Swirl: When removing the ice cream to a container for freezing, layer it with
dollops of your favorite chocolate sauce and scoops of marshmallow crème (fluff).
FRESH STRAWBERRY ICE CREAM
Makes eight 1/2-cup servings.
250g or 1 pint fresh ripe strawberries, stemmed and sliced
3/2 tablespoons freshly squeezed lemon juice
1/2 cup sugar, divided
1 cup whole milk
1 cups heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar; stir gently
and allow to the strawberries to macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine the milk ,and granulated sugar until the
sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream plus any accumulated
juices from the strawberries and vanilla. Turn the machine on, pour mixture into freezer bowl through
ingredient spout and let mix until thickened, about 30 – 40 minutes. Add the sliced strawberries during
the last 5 minutes of freezing.
Note: this ice cream will have a “natural” appearance of very pale pink; if a deeper pink is desired,
sparingly add drops of red food coloring until desired color is achieved.
Nutritional analysis per serving:
Calories 222 (67% from fat) . carbo. 17g . pro 3g . fat 15g . chol.57mg .
FRESH LEMON SORBET
