Advent Calendar Day 15

20 Dec

Advent Calendar Day 15: Make Homemade Ice Cream

Confession.  We didn’t make ice cream on Day 15.  We were lazy.  It was late.  Wah-wah.  But we did make it over the weekend and it is gooood!  We were going for original chocolate inspired by this post by the Brown Eyed Baker where she posts the following recipe.  We had all the ingredients (expect we only had plain Nestle cocoa powder, which was fine) but we also had… Mint Chocolate Milk… Ayla suggested we substitute the milk in the recipe with our mint chocolate milk and I suggested we also add a teaspoon of mint extract, which we also had.  Ta-da… chocolate mint ice cream!  Yum!

Chocolate Ice Cream

Makes about 1 quart

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract

1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

(From The Perfect Scoop by David Lebovitz)

She thinks separating the yolks is gross, but she volunteered… and I wouldn’t let her back out of a commitment.

Let’s do this!

Still a little runny but we wanted to try it before it firmed up more in the freezer.

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Posted by on December 20, 2011 in Holiday, Recipes, Reviews


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