Recioe good, although the amount of chips (I really do like chocolate!) was 2-3x too much. Ice cream production needed help in my hands, however. The mix never really generated the smooth texture I expected from this highly rated recipe when done in my Cuisinart unit. It was icy and actually never did fully freeze (salt?) when left over night in my freeeeezer. Being a polymer chemist and not a cook, I thought the mix needed aerating before the effort to freeze it. I believe that this is the commercial way (aerate and quick freeze to prevent large crystal formation). So I made a second batch and whipped the mix to make it foam(y) with a mixer. Foams keep the water spread out on the bubble surfaces instead of allowing it to collect in puddles to freeze before being spread. It's the order of the process that is the key. Then I put it into the Cuisinart unit. It soon gave a nice creamy blend even without further "setting". After being in the freezer over night the dessert was still non-icy and smooth. Muuucccchhhh more to my liking (and my wife's!) than the non-whipped effort. But, of course, I'm just a scientist and not a chef.
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Recioe good, although the amount of chips (I really do like chocolate!) was 2-3x too much. Ice...