Homemade Chocolate Ice Cream
INGREDIENTS:
3 c Half & Half OR
4 c Light cream
4 1/2 c Heavy cream OR
4 c Heavy cream
4 1/2 c Milk OR
4 c Milk
2 1/2 c Sugar
3/8 ts Salt
1 Vanilla bean** OR
3 tb Vanilla extract
3/4 c Unsweetened cocoa
3 tb Unsalted butter
1 1/2 To 2 Ts almond extract
6 oz Semi-sweet mini-chips
3 c Half & Half OR
4 c Light cream
4 1/2 c Heavy cream OR
4 c Heavy cream
4 1/2 c Milk OR
4 c Milk
2 1/2 c Sugar
3/8 ts Salt
1 Vanilla bean** OR
3 tb Vanilla extract
3/4 c Unsweetened cocoa
3 tb Unsalted butter
1 1/2 To 2 Ts almond extract
6 oz Semi-sweet mini-chips
**if using vanilla bean, split pod and scrape out inside. Cut up pod and use entire bean.
Over medium heat, combine Half & Half (or light cream), milk, sugar & salt. As mixture starts heating, add in vanilla, cocoa, butter, & almond extract. Heat until almost ready to boil. Remove from heat and chill. When ready to freeze, stir mixture, strain, and add heavy cream. Freeze in crank style freezer. When half frozen, add mini-chips
Makes about 1 gallon.
Over medium heat, combine Half & Half (or light cream), milk, sugar & salt. As mixture starts heating, add in vanilla, cocoa, butter, & almond extract. Heat until almost ready to boil. Remove from heat and chill. When ready to freeze, stir mixture, strain, and add heavy cream. Freeze in crank style freezer. When half frozen, add mini-chips
Makes about 1 gallon.