Chocolate and Cherry Ice Cream
Chocolate and Cherry Ice Cream
Rating: (1 rated)
  • 170 g (6 oz) dark chocolate, coarsely chopped
  • 150 ml (2/3 cup) sugar
  • 5 ml (1 tsp) cornstarch
  • 1 ml (ΒΌ tsp) salt
  • 4 egg yolks
  • 250 ml (1 cup) whipping cream
  • 250 ml (1 cup) milk
  • Preparation
  • Place the chocolate in a large bowl. Set aside.
  • In a heavy-bottomed saucepan off the heat, combine the sugar, cornstarch and salt. Add egg yolks and mix with a whisk until smooth. Add the cream and milk.
  • Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Remove from the heat and pour over the chocolate. Stir until smooth. Cover and refrigerate for about 3 hours or place the bowl over an ice bath to cool the mixture faster.
  • Description
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