Sunday, August 19, 2012

Chocolate Custard Ice Cream - Sis 2

Do you love ice cream?  Especially during the sweltering, hot summer?  It has been a sweltering hot summer.  So I decided to make some Chocolate Ice Cream to cool us off.

Chocolate Custard Ice Cream

3 cups Sugar
1/4 cup + 1 Tbsp flour
1/2 cup unsweetened cocoa
1/2 tsp salt
8 cups of milk
6 egg yolks
1 tsp vanilla
2 cups heavy whipping cream

In a heavy saucepan combine sugar, flour, cocoa and salt.  Then add the milk.  Bring to a boil over medium heat, stirring constantly so the milk does not burn on the bottom.  Keep stirring and cook for about 8 more min after it boils, or until it thickens up a bit.  Remove from heat, and cool slightly.

Beat egg yolks.  Then whisk a small amount of the chocolate mixture  into the egg yolks to temper them.  Add the egg yolks to the rest of the chocolate mixture and cook over low heat until the mixture coats the back of a metal spoon.  Remove from heat and stir in the vanilla.  Next, pour the chocolate mixture into a large bowl and then put the bowl into a bowl with ice water  to cool the mixture off quickly.   After it cools for ten minutes in the ice water, remove.  Cover the top of the custard with saran wrap, pushing it down onto the top of the custard, so it does not form a skin.  Refrigerate for several hours. 

When ready to freeze, stir in the cream.  Then freeze in ice cream freezer according to the manufacturer's directions.

Note:  This ice cream is very rich!!

To make rocky road: just add 2 cups mini marshmallows, 1 1/2 cups mini chocolate chips, and 1 cup chopped almonds after churning in the ice cream freezer.

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