Glace' au Chocolat Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 223. Summer is here and what better way to celebrate it than with ice cream. Actually, any time is good for me when it comes to ice cream. I love it and remembered reading in one of Maida's books that it was her favorite dessert as well. This is a French ice cream which means that it is made with eggs. It is easy to make and does not require an ice cream freezer. There were several times during the making of this that I thought I had done something wrong but it turned out well. For one thing, she says that after bringing the mixture to a boil, it will become very thick. I didn't notice a thickness at all - in fact, mine was very thin, almost watery. I thought I had perhaps added too much water but after double-checking the recipe, it was correct. You will need to freeze the ice cream for at least 3 or 4 hours before it firms up b...
Baking my way through Maida Heatter's recipes