Although the Vanilla Ice Cream recipe I posted below is easy and yummy, I have to admit that I am really not a huge fan of vanilla ice cream. I can usually only eat it with pie or brownies or some other kind of dessert. Or if it is drowned in caramel or fudge sauce. Chocolate Ice Cream, on the other hand, I could eat just the way it is every day of my life and never get tired of it.
This particular Chocolate Ice Cream recipe is not hard to throw together at all and results in a rich and creamy ice cream. It is perfect and I can't wait to make it again. Once again, this recipe comes from the user's manual of my ice cream maker :-)
Basic Chocolate Ice Cream (source: Cuisinart ICE 20 User's Manual)
1 cup whole milk
1/2 cup granulated sugar
8 ounces bittersweet or semisweet chocolate, broken into 1/2 inch pieces (I used semisweet)
2 cups heavy cream, well chilled
1 tsp 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. Chill for 30 minutes or longer.
Turn the machine ON, pour chilled mixture into freezer bowl through
ingredient spout and let mix until thickened, about 25 – 30 minutes.