Jerrys Chocolate Ice Cream Recipes

JERRY'S CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in the top of a double boiler over hot but not boiling water.
• Gradually whisk in the cocoa and heat, stirring constantly, until smooth.
• The chocolate may seize or clump- the milk will fix this when it's added.
• Whisk in the milk, a little at a time and heat until completely blended.
• Whisk the eggs in a mixing bowl until light a fluffy, 1-2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Add the cream and vanilla, whisk to blend.
• Pour the chocolate mixture into the cream mixture and blend.
• Cover and refrigerate until cold, about 1 to 3 hours, depending upon your refrigerator.
• Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.

BEN & JERRY'S CHOCOLATE ICE CREAM

Steps:

• Gradually whisk chocolate into the milk and heat, stirring constantly, until smooth.
• Remove from the heat and let cool.
• Whisk the eggs in a mixing bowl until light anf fluffy, 1-2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Add the cream, vanilla and salt and whisk to blend.
• Pour the chocolate mixture into the cream mixture and blend.
• Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

DASTARDLY MASH ICE CREAM (BEN AND JERRY'S)

Steps:

• Soak the raisins in 1 cup water overnight in the refrigerator.
• The next day, drain the raisins well and combine them with the pecans, almonds and chocolate chips in a bowl. Cover and refrigerate.
• Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (If the chocolate clumps or "seizes", don't worry - the milk will dissolve it). Whisk in the milk, a little at a time, and heat until blended. Remove from the heat and let cool.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla, and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. After the ice cream stiffens (about 2 minutes before it is done), add the raisin mixture, then continue freezing until done. Bask in the decadence!