Cooking Recipes Articel

The best way to obtain a smooth
evenly textured ice cream is to whisk the mixture carefully and freeze quickly.
The main thing you want to avoid is ice crystals forming in the mixture this can be achieved by adding air into the mix
you can do this by taking the mixture out of the freezer after 20 minutes and giving it a further whisk.

Tips
Chill all ingredients and utensils before you use them
Be accurate with the quantity of sugar
to much will prevent the mixture from freezing and to little will cause the mixture to freeze hard and rocky
Do not put warm mixtures into the finished container allow to cool
Do not fill the container because freezing will increase the size of the contents
Put freezer on coldest setting


Ingredients (serves 3-4)

200
of milk
1
egg
40
of fine sugar

120
of Lindt 99% excellence chocolate
70
of water
140
of cream
7
of vanilla essence

Whisk the egg and sugar and add the warm milk whilst whisking.
Add the mix to a bowl and heat without boiling for about five minutes
Strain this mix then leave to cool

Break the chocolate into pieces and place into another bowl add the water
dissolve this slowly over a low heat.
Add the melted chocolate to the previous mix and stir.
Important you now need to cool this mix.
Once cooled add the half whipped cream and vanilla and gently whisk for 1 minute.
Place this in your freezer remove after 20 minutes and whisk (churn) for a couple of minutes then return to freezer

Scrumptious home made chocolate ice cream!

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