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Chocolate base ice cream
Ingredients
160 g whole milk
76 g granulated sugar
160 g semi- sweet chocolate (your favourite), broken into 1.2 cm pieces
160 g heavy cream, well chilled
0.6 tsp pure vanilla extract
Heat the whole milk until just bubbling (this can be done on the stove or in the
microwave). In a blender or food processor with the metal blade, pulse the sugar
with the chocolate until the chocolate is very finely chopped. Add the hot milk and
process until well blended and smooth. Pour into a medium bowl and allow the
chocolate mixture to cool completely. Stir in the cream and vanilla to taste. It is
best to chill the mixture in the fridge for about 15 minutes before using.
Switch on the machine, pour the mixture into the removable bowl through the
ingredient spout and mix until thick, about 30–40 minutes.
Fresh Strawberry Ice Cream
Ingredients
167 g fresh ripe strawberries, hulled and sliced
35 g freshly squeezed lemon juice
76 g granulated sugar
160 g whole milk
160 g heavy cream
0.6 tsp pure vanilla extract
In a small bowl, toss the strawberries with the lemon juice and 76g granulated
sugar, stir gently and leave to soak in the juice for 2 hours.
In a medium bowl, using a hand mixer or whisk, whisk together the milk and
granulated sugar until the sugar is dissolved.
Stir in the heavy cream and any accumulated strawberry and vanilla juices. Turn
on the machine, pour the mixture into the removable bowl through the ingredient
spout and allow to thicken for about 30–40 minutes. Add the sliced strawberries
during the last 5 minutes of freezing.
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