Excellent! That just doesn't begin to describe this wonderful custard-based ice cream. I would definitely suggest using a high-grade chocolate, such as Scharffen Berger, both for the cocoa and semisweet chocoate. I'm a very experienced ice cream maker and this freezes just fine if you don't try to rush the custard. Ideally, custard should cure overnight to develop the flavor and once it's completely chilled, it should freeze without a problem as long as you follow your ice cream maker's instructions. Too much rock salt, your ice cream will end up grainy; not enough rock salt and your ice cream will not freeze. Let it stand in the freezer before serving to let it harden. You cannot go wrong with this recipe.
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Excellent! That just doesn't begin to describe this wonderful custard-based ice cream. I would...