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1
Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan.
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2
Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).
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3
Remove from the heat and whisk in the chocolate until its completely melted, then whisk in the milk and vanilla.
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4
Pour the mixture into a blender and blend for 30 seconds, until very smooth.
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5
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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6
Make Double Chocolate Ice Cream by folding in one recipe of Dark Chocolate Truffles (page 211) or White Chocolate Truffles (page 212).
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7
For ChocolatePeanut Butter Patty Ice Cream, fold in one recipe of Peanut Butter Patties (page 204) instead.
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8
In my recipes for ice cream and sorbets, I use the word about when indicating the quantity the recipe will make.
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9
In general, a custard or other mixture frozen in an ice cream machine designed for home use will increase in volume by around 25 percent once churned.
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10
The air incorporated into ice cream during churning, by the way, is called the overrun, and commercial ice cream can have up to 120 percent overrun!
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11
Most of the recipes in this book will make 1 quart (1 liter) of frozen ice cream or sorbet.
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12
I tested the recipes using two of the most commonly used types of machinesone with a canister that you prefreeze and the other a powerful, self-refrigerated model.
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13
I found that the ice cream increased in volume in proportion to the power and speed of the machine.
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14
Hence, the recipes may yield slightly more or slightly less for you.
