There are many fine chocolate ice creams available at specialty stores and elsewhere today. But nothing compares to the thrill and great taste of making your own.
- Combine the sugar, flour and salt in a mixing bowl and whisk them together until well blended.
- In in a separate bowl, whisk the eggs together. Stir in the heavy cream and add the vanilla. Set the two bowls aside for a moment.
- Get out your saucepan and warm the chocolate over medium heat, pouring in the evaporated milk just as the chocolate starts to melt. Warm the mixture, stirring gently for a few minutes until it's nice and smooth.
- Then slowly add the ingredients from the bowl of liquids and blend, then slowly pour in the dry ingredients and whisk together until it's all very smooth.
- Turn off the heat and continue stirring gently until it reaches room temperature.
- Pour the mixture into your ice cream maker and let it do its job until the blend becomes nice and firm. Freeze the mixture for at least a couple of hours.
For a richer ice cream, use only the yolks and increase the number of eggs by one.
Preparation time does not include standing or freezing time.
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