This is my current favourite ice cream.
Ingredients:
- 300 ml single cream
- 300 ml double cream
- 100 g white sugar
- pinch salt
- 1 tsp vanilla extract
- 1.5 tsp (1/2 tbs) peppermint extract
- 100 g baking chocolate -- about 54-55% dark is what I like best
Process:
- Combine all the cream, the sugar, and a pinch of salt in a saucepan.
- Heat, stirring, until the sugar is dissolved.
- Remove from heat and add the vanilla and peppermint extracts.
- Allow to cool. Chill further for two hours or overnight in the refrigerator.
- Churn per ice cream maker instructions.
- Melt chocolate over a double boiler, over very low heat, or in microwave.
- About five minutes before the end of churning -- you'll want to decide this based on the consistency, rather than time; the ice cream should be in clear peaks, but not too firm -- bring the chocolate back to fully melted, open the top of the ice cream maker, and pour over slowly, allowing the stream of melted chocolate to mix with the ice cream.
- Remove and either serve, or freeze until less slushy.
