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Chocolate Ice Cream
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| 1 cup | milk |
| 1/2 cup | granulated sugar |
| 8 ounces | bittersweet or semi-sweet chocolate broken into 1/2 inch pieces |
| 2 cups | heavy cream |
| 1 teaspoon | vanilla |
Heat the milk until it is just bubbling around the edges. In a blender or food processor fitted with the metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped. Add the hot milk, process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream and vanilla to taste. Chill for 30 minutes or longer.
Turn on machine and pour chilled mixture into freezer bowl and mix until thickened.
VARIATIONS
Chocolate Almond: Add 1/2 teaspoon pure almond extract along with the vanilla. Add 1/2 to 3/4 chopped toasted almonds or chopped chocolate-coated almonds during the last 5-10 minutes of freezing.
Chocolate Cookie: Add 1/2 to 1 cup chopped cookies during the last 5 minutes of freezing.
Chocolate Fudge Brownie: Add 1/2 to 1 cup chopped day old brownies during the last 5 minutes of freezing.
Chocolate Marshmallow Swirl: When removing the ice cream to a container for freezing, layer it with dollops of your favorite chocolate sauce and scoops of marshmallow creme. Freeze at least 2 hours before serving.
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