What is better than chocolate ice cream?
Answer: Chocolate Custard
What is better than Chocolate Custard?
Answer: Chocolate Custard with Valrhona
Serious, you should try it. I tweeted a while back about picking up Paula Deen’s Chocolate Celebration magazine and finally had that chance to try something. Before I spill the goodness, let me fill you on a little lesson that I learned- again.
Always read the recipe completely before deciding to tackle it. There have been so many times that I have gotten to the end of a recipe and found out I do not have the necessary equipment or feel that I want the recipe to end in a different way. In this case, I don’t know why it was not quite obvious from the title- I did not have an ice cream maker.
Thankfully I had some credit at a local store, so I was able to pick one up without paying anything for it. I also spoke to my friend that makes ice cream and found that he just whips his up in a blender and then freezes it. Perhaps I will try that next time.
Anyway, here is the chocolatey goodness. As I mentioned this is courtesy of Paula Deen in this years chocolate celebration edition. I did make the following changes:
- Instead of 3 (1-oz) squares semisweet chocolate, I used 2.46 oz of Valrhona Tainori Bar
- Instead of 7 egg yolks, I just used 3 1/2 eggs. I just cannot bear to put that many egg yolks in knowing that they are not very healthy for you.
Chocolate Custard Ice Cream
7 egg yolks
3/4 cup sugar
3 tablespoons unsweetened cocoa powder
2 cups half and half
1 1/2 cups whipping cream
3 (1 oz) squares semisweet chocolate
1 tablespoon vanilla extract
chocolate spinkles (optional)
1- In a small bowl, whisk together egg yolks, sugar, cocoa and salt.
2- in a large saucepan, combine half and half and cream. Heat over medium- low heat until tiny bubbles form around edge; do not boil. Gradually whisk one-fourth of hot cream mixture into egg yolk mixture, whisking constantly. Pour egg yolk mixture into remaining hot cream mixture, whisking constantly. Cook over medium-low heat, stirring frequently, until mixture is thickened and coats a spoon, about 10 minutes. Add chocolate and vanilla, stirring until chocolate melts and mixture is smooth. Into a bowl, pour mixture through a fine-mesh strainer. Cover and chill for 4 hours.
3- Pour mixture into an electric ice-cream freezer, and freeze according to manufacturer’s instructions. Serve and enjoy! Top with chocolate sprinkles if desired.