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The best ice cream we've
ever tasted...
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½ cup |
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granulated
sugar |
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2 Tbs |
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cornstarch |
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1¼ tsp |
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ground
cinnamon |
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1 pinch |
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of salt |
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2 cups |
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whole milk,
divided |
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5 ounces |
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bittersweet
(not unsweetened) or semi-sweet chocolate,
finely chopped |
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½ cup |
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chilled
heavy whipping cream |
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2 whole |
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Heath or
Skor candy bars, crushed into small pieces |
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1 |
Whisk sugar,
cornstarch, cinnamon and salt in heavy medium saucepan
until blended. Gradually add ¼ cup milk, whisking until
cornstarch is dissolved. Whisk in remaining 1¾ cups
milk. Whisk over medium-high heat until mixture thickens
and comes to boil, about 6 minutes. Reduce heat to
medium and cook 1 minute longer, whisking occasionally.
Remove from heat; add chocolate. Let stand 1 minute,
then whisk until melted and smooth. |
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2 |
Transfer gelato base
to medium bowl. Mix in cream. Place bowl over large bowl
filled with ice and water and cool, stirring often,
about 30 minutes. Place in refrigerator until well
chilled. |
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3 |
Process gelato base
in ice cream maker according the manufacturer's
instructions, adding toffee during the last minute of
churning. Transfer to container; cover. Freeze at least
3 hours and up to 2 days. |
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Yield: 3 cups |
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Cooking Tips |
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*As with any ice cream
recipe, it will turn out best if the container is frozen for at
least 24 hours prior to processing. The ice cream base should be
well chilled before making. |
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Recipe Source |
| Bon
Appetit |
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