Homemade Chocolate Ice Cream
4 egg yolks
1 C sugar
1 C heavy cream
2 C half and half
1 C skim milk
1/2 C unsweetened cocoa powder
1/2 C add in of choice (I used cut up reese's cups)
1. Combine 1 C half and half with cocoa powder in a sauce pan.
2. Add remaining half and half, heavy cream and skim milk in a saucepan and bring just to a simmer.
3. Try to dissolve all of the cocoa powder. If there are still clumps (I had quite a few) run through a mesh strainer (I didn't have one, so I used my sifter).
4. Whisk egg yolks until they lighten in color and gradually add sugar, whisking to combine.
5. Temper cream mixture into egg mixture, adding a little bit at a time until about 1/3 of cream has been added to eggs (do it slowly so the eggs don't become scrambled eggs!).
6. Add egg mixture back into cream mixture and heat over medium heat until the mixture coats the back of a spoon and reaches 170-175 degrees F.
5. Cool for 30 minutes and then stir in vanilla.
6. Refrigerate overnight.
7. The next day, add mixture to ice cream maker and churn for 20-25 minutes. Add 1/2 C cut up reese's (or mix-in of choice) in the last 3 minutes. *Note: I froze the reese's chunks after I cut them so they would hold their shape in the ice cream.
If you are using the KitchenAid attachment, freeze the bowl the night before when you make the ice cream base.
8. Remove from ice cream maker and store in an airtight container in the freezer overnight to finish hardening (it comes out of the ice cream maker as a soft serve).
Difficulty: Hard, requires a lot of equipment
Debbie's Rating: 10
Hirsh's Rating: 9.5
Benjie's Rating: 10 "I'd say the ice cream was better than any store-bought ice cream I've had - impressive."
the ice cream you made at your party was excellent, and I this also looks excellent
ReplyDeleteThanks Micah! It is quite tasty. :-)
ReplyDelete