Ice cream revisited

Found this great recipe for chocolate ice cream over at The Brown Eyed Baker

Gonna make it just because!

For a classic super yummy vanilla bean recipe revisit last years post here.

Chocolate Ice Cream


Makes about 1 quart

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
4 large egg yolks
½ teaspoon vanilla extract

1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

Ice Cream in January

"What?? An ice cream recipe in January? This girl must be crazy!"
Hey...hi yeah I'm standing right here... and last time I went outside, it was 80 degrees - which is a perfect excuse to dig out the ice cream maker that's usually packed up 8 months of the year, and put it to good use.
January Shmanuary...

How I love So. Cal's winters

So this is actually a recipe I have sort of made up (such a first for me! Woo!) and kept tweaking it and tweaking it all summer long until I thought it was about right. Which was not such a bad thing, every couple days there was a new flavor of homemade ice cream in the freezer.

Very hard to complain about.

Yes, it does have eggs in it...wait! Don't go! They are cooked and they don't give off an eggy flavor in the ice cream. I promise.
Plain vanilla is fabulous, but so were the strawberry, peach, and cookies and cream!
The possibilities are endless!

To make 4 qts:

4 egg yolks
2 1/2 c. sugar
3 c of half n half
3 c of heavy whipping cream
1 Qt. whole milk
1 can condensed milk
1 Tbsp + 1 Tsp clear vanilla flavor (or 2 pods vanilla bean scraped)


Beat the egg yolks together for about 30 seconds. Add sugar and beat. Keep beating while adding the whole milk. transfer mixture into a large deep pot and bring JUST to a boil while continuously stirring. (This will take a while, don't loose faith, just keep on mixing! The ice cream promises to make it up to you) * if you are using vanilla bean pods slice open and steep in this mixture.
Remove from heat. Add condensed milk, half n half, heavy cream, and vanilla (if not using vanilla beans). Mix until completely blended.
Now is when you'll add the fruit mixture or cookies or nuts...whatever you choose to put in it.


If you are going to add fruit to the mix add about 2 cups of pureed fruit (just stick in blender with just enough water to process it and about 1/2 c sugar and blend well)

Pour into ice cream maker and follow the manufactures directions.
After its done churning, cork it and put in the freezer for 1 to 2 hrs to help set.

Enjoy!