Summer is the time when my bread maker is replaced quickly by my ice cream maker... And with these record temperatures in Vancouver, to be able to make your own ice cream is a real blessing! Our favourite recipe is a Chocolate Ice Cream recipe by Pierre Hermé. It tastes fantastic! No eggs in this ice cream, very chocolatey indeed...
- 1/3 cup of powdered milk
- 3 cups of whole milk
- 1/3 cup of sugar
- 230 grams (8 ounces) best chocolate you can get, finely chopped
Place powdered milk in heavy-bottomed small pot, and gradually mix the milk in. When dissolved, whisk in sugar. Bring mixture to boil.
Stir in chopped chocolate and bring it to boil again. Take pot off the heat and set it up over ice to chill, stirring frequently.
When mixture is cool, put in ice cream maker for 30 - 40 minutes. Pack ice cream into freezer container (air tight container) and store in the freezer at least 2 hours (it is better the next day, but I know you will probably not want to wait that long!)
Makes about 3/4 litre. It can be kept for about 1 week (if you can keep your spoon out of it!)