Who doesn’t love chocolate? Last year, I published a Chocolate Gelato recipe that fast became one of the most popular frozen treats I’ve yet to publish in this blog.
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| Chocolate ice cream at its best! |
To find it, check the Index under Frozen Treats: Gelato (Chocolate). It’s outstanding. This Chocolate Velvet Ice Cream omits the eggs in the Gelato recipe, so tell yourself you’re cutting calories. Yeah, right.
Chocolate Velvet Ice Cream:
½ c. granulated sugar
1 c. whole milk
2 c. whipping cream
5 oz. semi-sweet baking chocolate, chopped
In a saucepan, combine sugar, milk, and cream, stirring constantly over medium heat 5 min., until sugar dissolves and mixture is hot. Remove from heat, pouring into blender goblet. Add chocolate, whirring at high speed until chocolate melts. Chill thoroughly before processing about 30 min. in deeply frozen ice cream maker.
Serve immediately or label and freeze in covered storage container. Do not freeze or store in canister of ice cream maker. To serve after storage, soften slightly in refrigerator about 30 min. Makes 1 quart (1 L).
Note: No ice creamer maker? See the Index for How to Make Frozen Treats Without an Ice Cream Maker.
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| Add heated sugar, milk, and cream to blender |
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| Have chopped chocolate at the ready |
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| Add to hot sweet cream and milk |
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| Blend until smooth |
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| Chill thoroughly |
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Let visiting youngster pour into
ice cream maker. Process 30 min. |
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