RECIPE FOR FRENCH CHOCOLATE ICE CREAM (COOKED)
2 eggs
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 cups Half & Half (1 pint)
2 cups all purpose cream (1 pint)
1-1/2 tsp. pure vanilla extract
2 squares unsweetened chocolate
With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, melt 2 squares unsweetened chocolate over low heat. In second mixing bowl, combine sugar, flour, and salt, and gradually stir in Half & Half. Add to melted chocolate. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken. Add eggs to hot mixture, cook and stir for 1 minute more. Remove from heat and chill. Stir in cream and vanilla. Pour mixture into cream can. Chill mixture until ready to process.
RECIPE FOR FRENCH MAPLE NUT ICE CREAM (COOKED)
2 eggs
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 cups Half & Half (1 pint)
2 cups all purpose cream (1 pint)
1 Tbsp. maple extract
1/2 to 1 cup chopped walnuts (as desired)
With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, combine sugar, flour, and salt and gradually stir in Half & Half. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken. Add eggs to hot mixture. Cook and stir for 1 minute more. Remove from heat and chill. Stir in cream and vanilla. Pour mixture into cream can. Chill mixture until ready to process. Fold walnuts into mixture after processing but before hardening.
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