and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the
back of a spoon. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill
completely.
Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about 25 – 30
minutes.
Nutritional analysis per serving:
Calories 236 (64% from fat) . carbo. 18g . pro 4g . fat 17g .
sat. fat 10g . chol. 161mg . sod. 47mg
VA
RIATIONS:
Use any of the variations listed for basic vanilla ice cream, or basic
chocolate ice cream, p. 4.
Fres
h Peaches & Cream:
Combine 2 cups chopped ripe peaches with 1/2 cup sugar and 3 tablespoons freshly squeezed lemon juice and
let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base. Chill the custard as
directed, adding the reserved chopped peaches during the last 5 minutes of chilling.
Fresh Strawberries & Cream: Combine 2 cups thinly sliced, hulled fresh strawberries with 1/3 cup sugar and 3
tablespoons freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices
into the chilled cream base. Chill the custard as directed, adding the reserved sliced strawberries during the last
5 minutes of chilling.
DECA
DENT CHOCOLATE ICE CREAM
Preparation: about 30 minutes + cooling time; 25 – 30 minutes chilling time.
Makes eight 1/2-cup servings.
1-1/2 cups whole milk
1-1/3 cups heavy cream
1 vanilla bean
3/4 cup sugar
3/4 cup Dutch process cocoa
2 large eggs
1 large egg yolk
1 teaspoon vanilla
8 ounces bittersweet chocolate, chopped In a medium saucepan, combine the whole milk and heavy cream
over medium low heat.
with a sharp knife, split the vanilla bean lengthwise;
use the blunt edge of the knife to scrape out the “seeds” of the vanilla bean. Stir the seeds and bean pod into
the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. After 30 minutes, remove
the vanilla bean pod and discard or rinse and reserve for another use. Combine the sugar, cocoa, eggs, and
egg yolk in a medium bowl; use a hand mixer on medium speed to beat the sugar, cocoa, and eggs until
thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add
the hot milk/cream in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate
into the saucepan with the hot milk/cream, then stir the egg mixture into the hot milk/cream. Cook over low heat,
stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding.
Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed directly on the surface of the chocolate
mixture, and refrigerate until completely cooled.
Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about 25 – 30
minutes.
Nutritional analysis per serving:
Calories 438 (57% from fat) . carbo. 42g . pro 7g . fat 29g .
