It’s been HOT lately! Okay, well not hot exactly…warmer than it has been. Which means I’m really craving ice cream. I’m one of those people who eats it all year round (I’m the same way with soup), but lately, I’ve been using whatever excuse to pop out for ice cream cones. I decided that I should probably stop spending the money on it, since I have an ice cream maker, and at least right now, I have heavy cream. So I made some Chocolate Ice Cream:
Though I have an ice cream maker, I never think to use it until the point that I want ice cream. And that’s no good…You need to let the base chill at least eight hours, if not overnight. Otherwise, you get sloppy mush.
Which, while still tasting okay, is not ice cream.
This ice cream was a bit of an experiment…I’ve made plenty of bases and the like before, but I’ve never gone to the process of ripening my ice cream. This time, I decided to try that, and see if I could get the consistency closer to ice cream rather than melted icy milk.
I am happy to say that it worked! The bambino proclaimed it the best chocolate ice cream I’ve ever made, and I have to agree with him. The base has eggs, so the texture of this ice cream is more like pudding. In fact, I kept thinking as I ate it that it reminded me a lot of old school Jello Pudding Pops.
Chocolate Ice Cream
Adapted from [Alton Brown|http://www.foodnetwork.com/recipes/alton-brown/chocolate-ice-cream-recipe.print.html#" target="_blank]
24 hrPrep Time
24 hrTotal Time
1/4 C unsweetened cocoa powder
1 1/2 C milk
3/4 C heavy cream
4 large egg yolks
1/2 C sugar
1 Tbsp pure vanilla extract
In a medium saucepan, whisk together the cocoa powder, milk and heavy cream. Stirring occasionally, bring to simmer. Remove from heat and set aside.
Whisk together the egg yolks until lightened. Slowly whisk in the sugar. Temper the eggs by slowly streaming in about a third of the cocoa mixture while continuing to whisk. Whisk the tempered eggs back into the saucepan, and cook over low heat, stirring frequently. Test the mixture by dipping a spoon into it--If, after wiping off a portion of it, the mixture doesn't spread, it's thickened enough to remove from the heat. Pour the base into a heatproof bowl, and allow to cool for 30 minutes. Stir in the vanilla. Refrigerate the mixture at least 8 hours, preferably overnight.
Process in an ice cream maker according to the manufacturer's directions. Once processed, spread the mixture in a metal container, covering with plastic wrap pressed onto the top of the mixture and then cover with foil. Freeze 3-4 hours before scooping and serving.