Bo Friberg

Philadelphia-Style Chocolate Ice Cream

Preparation info
  • Yield: approximately

    7 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 12 ounces (340 g) sweet dark chocolate (see Note)
  • 5 cups (

Method

  1. Melt the chocolate in an oversized bowl set over simmering water. Remove from the heat and quickly stir in the half-and-half. Add the sugar, stirring until completely dissolved. Scrape the seeds from the vanilla bean into the chocolate mixture and stir in the vanilla extract (save the vanilla bean pod for another use). Let cool to room temperature.
  2. Process in a