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The sound of ice cream just makes everything hmmmmmm. sure you cant wait to know how to whip this right? but note that If your burner heat is too high, the mixture may reach 180º F before it has a chance to thicken, which is not a disaster, but not ideal. Regardless, if the temperature exceeds 180º F, there is a risk of scrambling the eggs. Bottom line: Cooking lower and slower is better than hotter and faster.
Ingredients:
Makes about 3 1/2 cups
For the chocolate chunks:
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- 4 ounces (115 grams) milk or dark chocolate, coarsely chopped
- 2 tablespoons water, plus extra as needed, optional (for fudgy, rather than crunchy, chips)
For the ice cream:
- 1 1/2 cups heavy whipping cream
- 1/2 cup (15 grams) coarsely chopped fresh peppermint leaves
- 1 1/2 cups milk
- 1/4 cup plus 2 tablespoons (75 grams) sugar
- 1/8 teaspoon salt
- 4 large egg yolks
- Chocolate chunks, from above
Preparation: