Ice Cream Italiano
|Milk||1 Cup (16 tbs)|
|Semi sweet chocolate||6 Ounce|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Whipping cream||1⁄2 Pint (1 Cup)|
In a small saucepan, heat milk and chocolate, stirring until chocolate melts.
Simmer several minutes until mixture is the consistency of heavy cream.
Set pan in ice.
Stir until cool; set aside.
In another small saucepan, bring sugar and water to a boil.
Continue boiling without stirring until syrup reaches soft-ball stage or 238°F (115°C) on a candy thermometer.
While sugar and water are boiling, beat egg whites in a large mixer bowl until foamy.
Add cream of tartar; continue beating until stiff peaks form.
Gradually pour syrup, which has reached soft-ball stage, into egg whites.
Continue beating about 5 minutes or until cool.
Fold in chocolate mixture.
Whip cream; fold into chocolate mixture.
Spoon into a plastic container, a bowl or ice trays.
Freeze until firm.