Thursday, April 26, 2012
Chocolate Custard Ice Cream
Here, at least, it's getting to be "ice cream season" again. We had our first barbecue of the season this week. Tradition in our family says homemade ice cream is for dessert when we barbecue. I tried out a chocolate custard ice cream recipe from this book.
I don't think it's an accident that it is the recipe pictured on the front of David Lebowitz's ice cream cookbook. It was creamy and delicious and just like Nielsen's Frozen Custard. Well, except better because it's homemade. If you like dark chocolatey creamy ice cream- this is the recipe for you!
Chocolate Ice Cream
2 cups heavy cream
3 T. unsweetened Dutch-process cocoa powder (I couldn't find this, so used a Dutch blend)
5 oz. bittersweet chocolate, chopped
1 cup milk
3/4 cup sugar
pinch of salt
5 large egg yolks
1/2 tsp. vanilla
Start by preparing an ice bath. You can do this in a very large bowl or in the sink. Just fill the sink partway with ice and water.
Thoroughly whisk together 1 cup of the cream with the cocoa powder in a medium saucepan. Bring to a boil. Reduce the heat and simmer for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate. Stir until smooth. Stir in the remaining cup of cream. Pour the mixture into a laurge bowl, scraping the saucepan as clean as possible. Set the bowl aside, putting a mesh strainer over it.
Using the same saucepan, stir together the milk, sugar and salt. In another bowl, beat the egg yolks. Very slowly, pour the warmed milk mixture into the yolks, whisking all the while. Then scrape the yolk mixture back into the saucepan.
Over medium heat, cook the mixture, stirring constantly with a heatproof spatula. Scrape the bottoms and sides constantly. The mixture will eventually thicken and coat the spatula or a metal spoon. When it does, pour it through the strainer into the bowl with the cream mixture. Stir until smooth. Add the vanilla.
Carefully put the bowl into the ice bath. Stir until mixture is cool. Put in the fridge to cool for several hours or overnight. When ready to freeze, pour it into your ice cream maker and freeze according to manufacturer's instructions.