Wednesday is Recipe Day at CookingManager.Com.
My 13-year-old son spotted an ice-cream recipe in a cookbook we received as a holiday gift. That recipe required several bowls and a mixer. This simple (but rich) recipe, shared by Robin’s husband, came out much better.
200 ml. (7/8 cup) milk, 1% or 3%
50 grams (1/4 cup) sugar
75 grams (2-3 ounces) chocolate chips or broken up chocolate bar (Hint: small bar = 75 grams + some for your mouth = yum)
250 grams cream (1 cup) 15% fat (or more, more fat = yummier ice cream)
- Heat milk, sugar, and chocolate on the stove to melt the chocolate, low heat.
- Stir constantly. [We used the microwave instead. Heat on high until the chocolate is just melted, 2 to 3 minutes.]
- Mix in cream and stick the pot into the freezer while you eat dinner.
After dinner, dump cold mixture into ice cream maker and churn. [The mixture should be as cold as possible but not frozen.]
- Serve with sprinkles and chocolate sauce.
If you don’t have an ice-cream maker try this method using zippered plastic bags. You can reuse the bag afterward.
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