Chocolate Ice Cream
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- L milk
- g fine chocolate
- g sugar
Instructions
- Grate the chocolate and cook it with the sugar and 4 dl of the milk in a small saucepan, whisking, boiling a few minutes until smooth.
- Off the heat, add the remaining milk and, once cold, pour into the sorbettiera to freeze.
- For a richer version, use 120 g sugar and beat in two egg yolks after removing from the boil, warm briefly, then add the rest of the milk.