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Francisco Migoya

Chocolate Ice Cream

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Preparation info
    • Difficulty

      Medium

Appears in
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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Ice Cream Base

  • 3.32 kg / 7 lb 5.11 oz / 66.39%

Method

  1. Make the ice cream base according to the Classic Ice Cream Method. Add the melted chocolate to the ice cream base while it is still hot. Whisk thoroughly to fully incorporate the chocolate.
  2. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
  3. Once the ba

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