Simple Way to Cateye Padrone Digital Setup

Simple Chocolate Ice Cream

Page 11 cover, setting up the padrone digital introduction setup with the padrone digital.

Recipe Summary Simple Chocolate Ice Cream

This is a pantry-friendly recipe for custard-style chocolate ice cream. No heavy cream or corn starch is necessary and it's successful with 2% milk, yet the results are still creamy and smooth! A digital kitchen thermometer is highly recommended while cooking to ensure you've reached the proper cooking temperature.

Ingredients | Cateye Padrone Digital Setup

4 large eggs

⅓ cup cocoa powder

1 ½ cups milk

1 (12 fluid ounce) can evaporated milk

1 cup white sugar

1 teaspoon vanilla extract

ice

Directions

Fill sink with several inches of ice water.

Beat eggs and cocoa powder in a bowl until well-blended and smooth.

Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon.

Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract.

Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.

Info | Cateye Padrone Digital Setup

prep: 10 mins cook: 10 mins additional: 2 hrs 30 mins total: 2 hrs 50 mins Servings: 8 Yield: 8 servings

TAG : Simple Chocolate Ice Cream

Desserts, Frozen Dessert Recipes, Ice Cream, Chocolate Ice Cream Recipes,