My first attempt was more concentrated - sweeter and with more chocolate made in our Cuisinart ICE-20 – 1 ½ quart model. I doubled the recipe in order to make two batches for a kid birthday party.
- 1 bar Ghirardelli 100% cocoa chocolate
- 1 bar Ghiradelli 60% cocoa chocolate
- 3 cups granulated sugar
- 2 qt half and half (You will use a little less than 2 qt.)
Combine 1 qt half and half, 3 cups sugar, and melted chocolate in a blender. Blend thoroughly.
Turn on the ice cream maker before adding ingredients. (I’ve broken a paddle by letting liquid sit in the container too long before it was running.)
Add half of the mixture to the ice cream maker. Add additional half and half to the ice cream maker's Fill Line.
Turn on the ice cream maker before adding ingredients. (I’ve broken a paddle by letting liquid sit in the container too long before it was running.)
Add half of the mixture to the ice cream maker. Add additional half and half to the ice cream maker's Fill Line.
Run the maker for 30-40 minutes until the mixture is firm. Any longer and the container may start to warm up too much.
Repeat for a 2nd batch.
Repeat for a 2nd batch.
Serve immediately if desired. For a slightly more firm consistency, cover and place in the freezer for about 2 hours. (This is my preference.)
