Ice Cream Italiano Recipe
Summary
Preparation Time25 MinCooking Time25 Min
Ready In50 MinDifficulty LevelMedium
Ingredients
| Milk | 1 Cup (16 tbs) | |
| Semi-sweet chocolate | 6 Ounce | |
| Sugar | 1 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Egg whites | 3 | |
| Cream of tartar | 1/4 Teaspoon | |
| Whipping cream | 1 Cup (16 tbs) |
Directions
In a small saucepan, heat milk and chocolate, stirring until chocolate melts.
Simmer several minutes until mixture is the consistency of heavy cream.
Set pan in ice.
Stir until cool; set aside.
In another small saucepan, bring sugar and water to a boil.
Continue boiling without stirring until syrup reaches soft-ball stage or 238°F (115°C) on a candy thermometer.
While sugar and water are boiling, beat egg whites in a large mixer bowl until foamy.
Add cream of tartar; continue beating until stiff peaks form.
Gradually pour syrup, which has reached soft-ball stage, into egg whites.
Continue beating about 5 minutes or until cool.
Fold in chocolate mixture.
Whip cream; fold into chocolate mixture.
Spoon into a plastic container, a bowl or ice trays.
Cover.
Freeze until firm.
Simmer several minutes until mixture is the consistency of heavy cream.
Set pan in ice.
Stir until cool; set aside.
In another small saucepan, bring sugar and water to a boil.
Continue boiling without stirring until syrup reaches soft-ball stage or 238°F (115°C) on a candy thermometer.
While sugar and water are boiling, beat egg whites in a large mixer bowl until foamy.
Add cream of tartar; continue beating until stiff peaks form.
Gradually pour syrup, which has reached soft-ball stage, into egg whites.
Continue beating about 5 minutes or until cool.
Fold in chocolate mixture.
Whip cream; fold into chocolate mixture.
Spoon into a plastic container, a bowl or ice trays.
Cover.
Freeze until firm.
Chef
