Heldado de Chocolate

Time: 20 minutes to prepare, 2+ hours in freezer

Serving Size: Approximately 12 servings (about 2 quarts)

Difficulty: 2/5

Ingredients

• 1/2 lb. semi-sweet chocolate

• 1 1/2 cup white sugar

• 2 tbsp. corn starch

• 2 egg whites

• 1/4 tsp. salt

• 2 cups whole milk

• 1 tbsp. vanilla extract

• 1 can evaporated milk (12 oz.)

Prep

• Place can of evaporated milk in the freezer to chill

• Grate the chocolate

Directions

1. Stir together the chocolate, sugar, corn starch, egg yolks, and salt in a bowl.

2. Mix in the milk.

3. Strain the mixture through a sieve into a pot and place over medium-high heat, stirring constantly until the mixture begins to thicken (it should cover the back of a spoon and leave a clean line when draw your finger across the back)/

4. Remove from heat and stir in the vanilla. Set aside and allow to cool completely.

5. Using a stand mixer on a high setting, whip the chill evaporated milk until stiff peaks form.

6. Reduce speed of mixer and add the chocolate mixture until well combined.

7. Pour into 2 freezer-safe containers and freeze for 2 or more hours, or until the ice cream firms.

Notes

• I did not mix the chocolate as in step 1. Instead I chopped the chocolate into small chunks and added it to the mixture when it was in the pot. I believe melting the chocolate in the microwave could also be good way to incorporate the chocolate.

• When freezing the ice cream, stir it every half-hour to prevent it from crystalizing.

• I find that freezing the ice cream mixture without churning comes out a little grainy. I instead added the mixture to an ice cream machine to ensure a smooth texture.

----------------------

Receta Original

----------------------

1/2 lb. chocolate tipo francés 1/2 cdta. de sal

1 1/2 taza azúcar blanca 2 tazas de leche

2 cdas. de maicena 1 cda. de vainilla

2 yemas 1 lata leche evaporada

Ponga a enfriar la leche evaporada en el congelador.

Ralle el chocolate y mézclelo con el azúcar, maicena, yemas y sal. Añada la leche de vaca. Cuélelo todo y póngalo en una cacerola al fuego revolviendo constantemente hasta que espese. Añada la vainilla y déjelo enfriar bien. Bata la leche evaporada hasta que esté espesa. Añádale la crema de chocolate y bátalo todo hasta unirlo. Viértalo en dos gavetas de refrigerador y déjelo enfriar hasta que cuaje, aproximadamente dos horas. Da 12 raciones.