Thanks Meryl, for Alice Medrich's Bittersweet Chocolate Ice Cream

[starburst]

I made the ice cream yesterday using Ghiradelli 60% cocoa chocolate. I made the "batter" in the morning and chilled it till 7 pm at night and I used my Cusinart ice cream maker to make it. I like my ice cream not so soft, so I packed it in a container to freeze overnight. But of course I licked the bowl and the mixer, the stuff was so fabulouly rich and creamy, tasted like chocoalte mousse! I can't wait till dessert tonight. Thanks again!

 

[meryl]

You're very welcome, starburst. So glad you liked it! As with most homemade ice cream,

it becomes really hard in the freezer, so you'll have to soften it up in the refrigerator a little while before serving. The last time I made it, it took about 45 minutes to soften up, but that's probably because my freezer is excessively cold. Enjoy!