Monday, May 2, 2011

Chocolate Ice Cream

My new Cuisinart ice cream maker is my new favorite kitchen toy. My first batch of ice cream was a simple vanilla that turned out too fluffy.  The error in the recipe was not enough cream and too much churning.  The chocolate batch came out wonderful.

Ingredients: 1 cup heavy cream, 2 cups of half & half, 5 egg yolks, 1/2 cup of sugar, 1 teaspoon of vanilla extract, 5 ounces semi sweet chocolate.

Chop up the chocolate and place into a sauce pan with the half & half.  Melt the chocolate into the half & half on low heat.  Whisk constantly to keep from scorching.  Once the chocolate in thoroughly incorporated turn off the heat.

In a large bowl whisk the egg yolks and sugar together until the mix becomes  a pale yellow color.  Whisk in the heavy cream.   Slowly pour in 1 cup of the chocolate mixture (it should still be pretty warm at this point) and then slowly mix the egg mix back into the sauce pan.  Heat on low to cook the egg yolk through.  The ice cream base should coat the back of a wooden spoon when done.

Whisk in the vanilla extract at the very end with the heat off.

Transfer to container and refrigerate until cold. 

Process the base according to your ice cream makers instructions. I find that by shaving 5 mins off the recommended churn time and then freezing for at least 3 hours you get a denser ice cream.