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(continued) French Vanilla Ice Cream (continued)
VARIATIONS
Cookies ’n Cream Ice Cream
Add 100 g (
1
⁄2 cup) chopped, cream-filled chocolate
sandwich cookies (or other cookies, nuts, or candy) during
last 1 to 2 minutes of freeze time.
Yield: 19 servings (120 mL [
1
⁄2 cup] per serving).
Triple Chocolate Ice Cream
450 mL (2 cups)
whipping cream,
divided
1 square (30 g [1 oz.])
extra-dark chocolate,
cut into chunks
1 square (30 g [1 oz.])
dark chocolate, cut
into chunks
450 mL (2 cups)
half-and-half
230 g (1 cup) sugar
40 g unsweetened
cocoa powder
8 egg yolks
4 teaspoons
vanilla
A pinch of salt
1 bar (50 g [1.55 oz.])
milk chocolate,
chopped
In small saucepan, place
120 mL whipping cream, extra-dark
chocolate, and dark chocolate. Heat over medium-low heat
until chocolate melts, stirring frequently. Remove from heat;
set aside. In medium saucepan over medium heat, heat
half-and-half until very hot but not boiling, stirring often.
Remove from heat; set aside.
In small bowl, combine sugar and cocoa powder. Set aside.
Place egg yolks in mixer bowl. Attach bowl and wire whip
to mixer. Turn to Speed 2 and gradually add sugar mixture;
mix about 30 seconds, or until well blended and slightly
thickened. Continuing on Speed 2, very gradually add
chocolate mixture and half-and-half; mix until well blended.
Return half-and-half mixture to medium saucepan; stirring
constantly, cook over medium heat until small bubbles form
around edge and mixture is steamy. Do not boil. Transfer
half-and-half mixture into large bowl; stir in remaining
330 mL (1
1
⁄2 cups) whipping cream, vanilla, and salt.
Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn to
STIR Speed (Speed 1). Using a container with a spout,
pour mixture into freeze bowl. Continue on STIR (Speed 1)
for 10 to 15 minutes or until desired consistency, adding
milk chocolate during last 1 to 2 minutes of freeze time.
Immediately transfer ice cream into serving dishes, or freeze
in an airtight container.
Yield: 16 servings (120 mL [
1
⁄2 cup] per serving).