Young Cooking

My sophomore year in college we decided to invest in an ice cream maker. After months of research, we settled on the Cuisinart 1 1/2 Quart Ice Cream Maker . It has been a real trooper requiring minimal work, and ice cream ready to eat in 20 minutes.

1. The night before (minimum of 6 hours) freeze the core of the ice cream maker.
2. In a mixing bowl, mix the following ingredients to form the base mixture:
   

   1 cup	heavy cream
   2 teaspoons	vanilla extract
   1/8 teaspoon	salt
   2	eggs
   1 cup	sugar

3. In a double boiler (or a sauce pan if you are really careful) melt the chocolate and slowly add the milk:
   

   4 oz	unsweetened chocolate
   1 cup	milk

4. Very slowly add the chocolate mixture to the base mixture.
   
5. Put this mixture in the refrigerator for 3 hours (or until well chilled).
6. Set up the ice cream maker according to the directions (including the frozen part), turn on, and slowly add the refrigerated mixture.
   
7. After 25 – 30 minutes check the consistency of the ice cream. If it looks like soft serve, it is done.
8. Stir in any chunks of candy now if you’d like (we like to add shaved chocolate).
    
9. You can either eat it now (as soft serve), or put it into a container and freeze it for at least 6 hours or until firm.
   

It’s that easy! It’s fun to try different mix-ins and different flavors. Let me know if you have any create flavor suggestions that I should try next time.