2 oz. Ghirardelli 60% Cacao Bittersweet Chocolate bar, finely chopped
Instructions
In a large bowl, whisk cream, milk, sugar, and salt together until sugar dissolves completely.
For Cinnamon Ice Cream:
Add vanilla and ground cinnamon to ice cream base and whisk until mixed well. Pour into the container of ice cream freezer and follow manufacturers directions for freezing. Serve or store in an airtight container in freezer.
For Coconut Ice Cream:
Add extracts and coconut to ice cream base and mix well. Pour into the container of ice cream freezer and follow manufacturers directions for freezing. Serve or store in an airtight container in freezer.
For Key Lime Pie Ice Cream:
Add lime juice and food coloring to ice cream base, mix well. Pour into the container of ice cream freezer and follow manufacturers directions for freezing. Five to ten minutes before mixing has completed add in the crushed graham crackers and allow the crackers to mix in completely. Serve or store in an airtight container in freezer.
For Mint Chocolate Chip Ice Cream:
Add extracts and food coloring to ice cream base and mix well. Pour into the container of ice cream freezer and follow manufacturers directions for freezing. Five to ten minutes before mixing has completed add the chopped chocolate and allow the chocolate to mix in completely. Serve or store in an airtight container in freezer.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/summertime-ice-cream/