Let me start off by saying something fairly sacrilegious: I don’t like chocolate ice cream. Neither does Gabe. Gasp! But to the lovely lady visiting us this week, chocolate ice cream = ambrosia. So we had to make a batch.
And guess what? I sort of, maybe, kinda like it! (Adding a handful of raspberries certainly helps.) Not too soon after we finished churning our ice cream, the weather in Boston decided it wanted to get in on the action. And the windchill dipped to -8° F.
We celebrated by walking to the ocean. (Proving our Minnesota toughness, of course.) Happy Monday!
Chocolate Ice Cream
- 3 cups whole milk or half & half (I use lactose-free)
- 3 Tbs. unsweetened Dutch process cocoa powder
- 5 oz. semisweet chocolate chips
- 3/4 cup sugar
- pinch of salt
- 5 large egg yolks
- 1/2 tsp. vanilla extract
- 1 Tbs. brandy
Warm 1 cup of milk 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 heat and add the chocolate chips, stirring until smooth. Stir in 1 cup of milk, pour the mixture into a large bowl, and set a fine mesh strainer on top.
Warm 1 cup of milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk and sugar mixture into the egg yolks, whisking constantly, then scrape the egg yolk mixture back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer and into the chocolate mixture. Add the vanilla and brandy, and stir over an ice bath until cool.
Chill for at least 8 hours, then freeze in an ice cream maker.
Source: Slightly adapted from The Perfect Scoop.