Cuisinart ICE-100 Specifications download pdf (Page 15)

Chocolate Ice Cream

225ml full fat milk

100g granulated sugar

200g milk chocolate, broken into 1cm pieces

450ml double cream

1 tsp vanilla extract

n Heat the milk, cream and vanilla in a medium pan over a medium heat until just

bubbling around the edges.

n Place the sugar and chocolate into a food processor and process until ﬁnely chopped.

Add the hot milk to the processor and mix until smooth.

n Transfer to a medium bowl to cool completely. Cover and refrigerate for at least 2

hours, preferably overnight.

n With the ice cream paddle ﬁtted, whisk the mixture and pour into the ice cream

maker. Cover with the lid.

n Turn appliance on and set the timer for 40 to 50 minutes.

n To produce a ﬁrmer ice cream churn in the ice cream maker for longer.

n Serve or store in an airtight container in the freezer.

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Cuisinart ICE-100 Specifications Page 15