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Ingredients:
2 oz. premium baking
chocolate, chopped
¼ cup heavy whipping cream
2/3 cup cocoa powder
1 cup sugar (extra fine
baking sugar, if you have it)
1 pinch salt
1 cup half and half
1 ¾ cups heavy whipping cream
½ - 1 teaspoons cinnamon, to
taste
2 tablespoons chocolate syrup
for marbling, optional*
Directions:
In a double boiler or heavy
saucepan, melt the chocolate and ¼
cup whipping cream while stirring constantly.
Remove it from heat just
before it is completely melted. Continue
stirring. It will finish melting as you stir. Set aside.
In a large bowl, sift together the cocoa powder and the
sugar. Add a pinch of salt.
Gradually add the sifted
cocoa powder and sugar mixture to 1 cup half and half. Mix with
a whisk or hand mixer until the sugar is mostly dissolved. Continue mixing
and slowly add the heavy
whipping cream and the melted chocolate.
Add the cinnamon and mix in, to taste. Mix
with the mixer on low about 5 minutes. Cover
and Chill in the refrigerator
for about 2 hours. Pour into the ice cream freezer and “freeze” according to the manufacturer’s instructions (around 25 –
40 minutes). Serve as soft serve right out of the machine, or spoon it into a freezer safe container
and freeze for about 8 hours. * If you would like a marbled creamier ice cream,
add some chocolate syrup and marble it into the ice cream using a knife to
swirl it, then freeze in the freezer. (note,
the longer it freezes in the freezer, the harder it will get.)
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Ingredietns |
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Chocolate and Whipping Cream |
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Melted Chocolate Ganache |
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Sifting Cocoa and Sugar |
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Sifted Cocoa and Sugar |
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Adding Sifted Mixture to Half and Half |
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Cocoa Mixed into Half and Half |
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Adding Cinnamon |
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All Mixed |
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Ready to Chill |
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Chilled |
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Churing |
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More Churning |
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Almost done churning |
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ALL Done Churning |
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No Marbling |
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Marbled with Chocolate Syrup |
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Chocolate Syrup |
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Just out o the Freezer |
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Yum |
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