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Home-made Chocolate Ice Cream
Source: MicroWays by Norene Gilletz

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Ice cream in the microwave? Absolutely, and so easy too! There is no scorching of the cream or milk when you make the custard, and if you have a probe, it's even easier! If you are calorie-conscious, you can make this recipe with 3 cups of milk and omit the cream. It won't be as creamy, but it is still delicious.

MicroWays by Norene Gilletz
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1 1/2 c. whipping cream or light cream
1 1/2 c. milk
3/4 c. sugar
4 egg yolks, lightly beaten
1 tsp. vanilla or 2 tbsp. liqueur
3 oz. semi-sweet chocolate

1. Combine cream and milk with sugar in an 8 cup micro-safe measuring cup or bowl. MW uncovered on HIGH for 7 to 9 minutes, until almost boiling.

2. Remove from microwave and whisk about 1 cup of the hot mixture gradually into the yolks. Whisk egg yolk mixture back into milk mixture.

3. MW uncovered on HIGH for 1 to 2 minutes longer, until mixture reaches 170F on the microwave probe or a thermometer. (If you don't have a thermometer, dip a spoon into the mixture and draw your finger across the mixture clinging to the back of the spoon. It should leave a path. If overcooked, you will get scrambled eggs!) Stir in flavoring. Let stand while you prepare the chocolate.

4. MW the chocolate uncovered in a dry micro-safe bowl on HIGH for 2 minutes, stirring at half time. Chocolate should be almost melted; stir to complete melting. Let cool for 5 minutes. Slowly whisk chocolate into the hot cream mixture; mix until smooth. Let cool to room temperature. Chill thoroughly.

5. Freeze in ice cream machine according to manufacturer's instructions. When set, serve immediately (it will be somewhat soft) or transfer to a storage container, cover tightly and freeze it from 2 to 24 hours (if you can wait!) To allow flavor to develop. Home-made ice cream can be stored in your freezer for 2 weeks.

Yield: about 1 quart (1 to 8 servings!)

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All images and recipes Norene Gilletz, 2003
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