Monday, June 25, 2012
Chocolate Ice Cream - YUM!
Here's a great summer, well really all year is you ask me, treat. When we bought our Kitchen Aide we received a free gift of an ice cream maker attachment. We've had the mixer for two years now and this is the first time I've used it. Well, I take that back used it once before but not the right way. I did the man thing and didn't read the directions and put the mixture in the ice cream bowl and left it in there. Dumb I know and needless to say it was like concrete and I will admit not very good. BUT this time I did it right and oh WOW ....YUM! Since this try I have also made strawberry, which needs tweaking...not enough strawberry flavor, and Maple Walnut, which in my opinion goes perfect with chocolate.
From the Joy of Baking
2 cups (480 ml) half-and-half
1/3 cup plus 2 tablespoons (50 grams) unsweetened cocoa powder
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
2 ounces (55 grams) semisweet chocolate, chopped
4 large (80 grams) egg yolks
1/2 cup (100 grams) granulated white sugar
In a small saucepan gradually whisk together the half and half and the cocoa powder until it is a smooth paste. Place over medium-high heat and bring the half-and-half cocoa mixture and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half. Add the chopped chocolate and stir until the chocolate has completely melted and is smooth.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.)
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften
Thanks for stopping by. Have a wonderful day and Remember to Find the time to do all the things YOU love.