I have been in the mood for some ice cream for some time now since the strawberry ice cream I had made is long gone. I wanted to try this recipe out from Alton Brown because I love chocolate and so does my significant other! It is extremely easy to make, especially when the ice cream maker is the one doing most of the work for you! I would highly suggest that you make this recipe a day in advance or make this first thing in the morning because the whole process takes a while. As I stated before, I normally wash, dry, and place my freezing container in the freezer so that I am always prepared should I have the impulse to make ice cream. For ice cream recipes, it is wise not to substitute unless you are a seasoned ice cream maker and know the balance! Remember, fat is your friend here. It is what keeps the ice cream from becoming crystallized and icy! The heavy cream, sugar, and egg yolks are what keep ice cream, well, creamy! I love the chemistry of it all! Happy churning!
1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar, approximately 1 1/4 cups
2 teaspoons pure vanilla extract
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar, approximately 1 1/4 cups
2 teaspoons pure vanilla extract
Directions:
1. Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
1. Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
2. In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.
Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.
Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
3. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
4. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
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