I have been craving Ice Cream as of late. That’s a rare thing for me. Normally when I get this craving it is in the summertime so I usually make the trek to Sheridans Frozen Custard. This place is hard to beat. But I can. And I will show you how. Here’s my “Steve From Scratch Chocolate Ice Cream.” Its easy and fun to make, rich and creamy and the best part is that it has no fancy ingredients or chemicals or other things you cant pronounce. It’s packed with goodness. Follow along……Combine Milk and heavy Whipping Cream in large saucepan and bring to simmer over medium heat.
Remove from heat and stir in unsweetened cocoa powder
and whisk until incorporated.
Stir in semi-sweet chocolate chips
and whisk until chips are melted and smooth.
Set aside. Whisk some egg yolks in large bowl
Gradually add some granulated white sugar
until it turns pale yellow and is thickened, about 4 minutes.
Slowly pour 2 cups of the chocolate mixture into the egg mixture, whisking constantly so that the hot chocolate does not cook or scramble the eggs. This is known as “Tempering” in the bizzness!
Pour the tempered mixture
back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon.
A good way to tell when it is cooked and thickened enough is to draw a line thru the chocolate on the spoon. When the chocolate is ready it will leave a mark or path, and not run back together.
Remove from heat and strain the mixture thru a fine mesh strainer and stir in some vanilla extract.
Place in refrigerator to cool, uncovered for 1 hour, stirring every 15 minutes. After an hour stir and cover the mixture and allow to chill at least 4 hours before freezing in your ice cream maker!
Ain’t she a beauty! After 40 minutes or so of cranking we had soft serve, so then we repacked it in another vessel and Voila…..
Cook. Eat. Repeat!!