Yield: 4 Servings
One of the tricks to making chocolate ice cream is getting the chocolate to melt and mix with the milk properly. The only way I've found is the following. Melt the chocolate over low heat. At the same time, warm the milk over low heat in a separate pan. When the chocolate has melted, stir in a little bit of the milk. Stir until thoroughly mixed. Add some more milk and again stir until mixed. If the recipe calls for cocoa powder, mix in a little after stirring in the milk. Repeat until mix is mostly liquid.
At this point, add the remaining milk.
The problem I often have is that no matter how careful I am, bits of unmelted chocolate will remain at the end. I have given up trying to get rid of these, and I instead strain them out of the mixture. You can leave them in if you like, although the bits will taste awful if you have used unsweetened chocolate.
One alternative is to heat the chocolate and cream together. When chocolate partially melted, stir in cocoa powder. This is much easier than the above method, and works okay, but there will be more bits of unmelted chocolate in the mixture.
Posted to EAT-L Digest - 18 Jun 96 Date: Tue, 18 Jun 1996 14:53:35 -0700 From: Sally Eisenberg <sparky@...> Recipe By : Stephen Mann