Chocolate Ice Cream

Glace au Chocolat

Preparation info

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

Method

Use ounces of your favorite semisweet chocolate for every cup of base. Although you can simply melt the chocolate in the base, the ice cream will be smoother if you make a chocolate sauce first. Use tablespoons water for every ounces of chocolate to make the sauce. Bring the chocolate and water to a boil. Stir until smooth and add to the ice-cream base.