I’m sitting here eating leftover bits of homemade chocolate ice cream that are stuck to the bottom of the container. This ice cream is good…every bit as good as Jennifer says it is. And since she writes so eloquently, I’ll just let you go read her post if you’d like to know more about it.
I especially like my ice cream soft serve style but you could let it ripen in the freezer a bit if you prefer it more solid. If you serve it soft, give the lucky recipient a handful of fresh strawberries, stems still attached, for dipping. Delicious.
Adapted from Mama’s Minutia
2 cups heavy cream
3 tablespoons unsweetened cocoa powder
5 ounces semisweet chocolate, chopped
1 cup milk
3/4 cup cane sugar
pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
Place one cup of cream and the cocoa powder in a sauce pan and bring it to a boil, whisking all the while. Remove from the heat and add the semisweet chocolate and stir till smooth. Stir in the remaining cream. Pour this mixture into a large bowl.
Rinse out the sauce pan and measure in the milk, sugar, and salt. Heat it until just warm. Don’t boil it. In the meantime, put the egg yolks in another bowl. When the milk is hot, use it to temper the yolks. Pour the tempered yolks back into the pan and heat the mixture, stirring constantly, until it has thickened a little. Pour the custard through a strainer into the bowl of chocolate. Add the vanilla. Thoroughly chill the mixture before freezing according to your ice cream maker’s instructions.
Yield: a little more than 4 cups