Summer and homemade ice cream go hand-in-hand. Whether you have an old hand-crank like the one above, or an electric one (I love my Cuisinart ice cream maker!) you can have homemade ice cream, sherbets, ices, and other frozen delights anytime. Today and tomorrow I will offer you two ways to begin. Since chocolate is always a favorite, let’s start with this superb Italian chocolate ice cream using coffee, creme de cacao, rum, and double chocolate!
Italian Double Chocolate Ice Cream
3 squares (1 oz. each) unsweetened chocolate
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/4 cup butter
1-1/2 teaspoons vanilla
3 egg yolks
3/4 cup sugar
1/2 cup half-and-half
1/2 cup coffee
2 squares (1 oz. each) semisweet chocolate
2 Tablespoons dark rum
2 Tablespoons creme de cacao
2 cups whipping cream
1 square (1 oz.) unsweetened chocolate, grated
1. Melt the 3 squares unsweetened chocolate in top of 2-quart double boiler over simmering water. Stir in condensed milk until smooth. Remove from heat; stir in butter and vanilla. Beat egg yolks in medium bowl until thick and lemon-colored; gradually stir in melted chocolate mixture.
2. Heat sugar, half-and-half, coffee, and 2 squares semisweet chocolate in top of 2-quart double boiler over simmering water until chocolate melts. Remove from heat; stir in rum and creme de cacao. Mix chocolate mixtures, cream, and grated chocolate. Freeze ice cream in an ice cream maker according to manufacturer’s directions. Makes about 2 quarts.
Tomorrow: a wonderful fruity ice cream!
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