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"The Best" Chocolate Ice Cream
2
2
2
2
1
2
1
4
1
eggs
cups granulated sugar, divided
/3 cup Hershey's® Cocoa
tablespoons cornstarch
/4 teaspoon salt
cups milk
tablespoon vanilla extract
cups light cream
cup whipping cream
In a small bowl, combine eggs and 1/2 cup sugar; beat well. In large saucepan, stir together remaining
1/2 cups sugar, cocoa, cornstarch and salt; gradually stir in milk. Over medium heat, cook until
1
mixture boils, stirring constantly, for 1 minute. Blend about half of hot mixture into beaten eggs;
return hot mixture to saucepan. Blend in vanilla extract, light cream and whipping cream. Refrigerate
until cold. Fill ice cream freezer container 2/3 full; freeze according to manufacturer's directions.
Remove lid; take out dasher. Pack mixture down; replace lid. Repack in ice and salt. Let stand several
hours to ripen.
Chocolate−Marshmallow Ice Cream
After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. Stir together 2 cups
marshmallow creme with 2 tablespoons milk. Gradually add to partially ripened ice cream, swirling
gently to marble. If more firm ice cream is desired, allow additional time to ripen.
Chocolate−Peanut Butter Ice Cream
After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. In small saucepan, stir
together 1 1/2 cups Reese's Peanut Butter Chips, 1/2 cup sugar and 1/2 cup milk. Over low heat, stir
until blended; cool. Gradually add to partially ripened ice cream, swirling gently to marble. If more
firm ice cream is desired, allow additional time to ripen.
Chocolate−Peppermint Ice Cream
After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. Crush hard peppermint
candies to equal 3/4 cup. Gradually add to partially ripened ice cream, swirling gently to marble. If
more firm ice cream is desired, allow additional time to ripen.
"
The Best" Chocolate Ice Cream
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