3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk (I used half milk, half heavy cream)
¾ cup sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
¾ teaspoon vanilla extract

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.


5 oz. bittersweet or semisweet chocolate, finely chopped

In a clean, absolutely dry bowl set over a saucepan of simmering water, melt the chocolate, stirring until it’s completely smooth.

Mixing it in: Drizzle a thin stream of the warm chocolate into 1 quart of ice cream during the last possible moment of churning. It the chocolate clings too much to the dasher, remove the ice cream from the machine and drizzle the chocolate into the frozen ice cream by hand while you layer it into the storage container, breaking up any chunks as you stir.

No Comment so far

Post a Comment