CHOCOLATE ICE CREAM

INGREDIENTS:

• 2 1/8 cups (500 ml) milk
• 2/3 cup (130 g) sugar
• 2 oz. (50 g) unsweetened cocoa, or about 1/2 cup
• 1/2 oz. (15 g) dextrose, or about 6 tsp.
• 1/8 oz. (3.5 g) stabilizer, or about 1 tsp.
• 1/3 oz. (10 g) dark chocolate, chopped

INSTRUCTIONS:

1.  Fill a large bowl with several inches of ice water. Set a smaller metal bowl in the ice water.
2.  Heat the milk to 115°F (45°C); check with an instant read thermometer.
3.  In a bowl, combine the sugar, dextrose, and stabilizer, and pour the mixture into the milk in a steady stream. Heat the milk mixture to 150°F (65°C) and continue to cook until it reaches 185°F (85°C). Stir in the chocolate.
4.  Transfer the mixture to the bowl in the ice bath and cool rapidly.
5.  Refrigerate the mixture at 40°F (4°C) for six hours.
6.  Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.