Wednesday, June 29, 2011

Best Ever Chocolate Ice Cream.

Apparently I'm eating a lot more this week than I am living, laughing or shopping. I'll try to balance it all out over the next few weeks, but I cannot stop myself from sharing the wonderful goodness I discovered on Sunday. 

It all started with our summer bucket list -- things we wanted to ensure we did before our summer days were over. Our bucket list varies from painting pottery {check - see ice cream bowls below}. Going to the beach {check, check and check}. Riding on the car ferry {check - on way home from painting ice cream bowls}. Go to Chuck E. Cheese {hmm, maybe I should have provided more guidance with the list - I avoid Chuck E. Cheese like the plague}. Also on the list: make homemade ice cream. 

The hubs and I received an ice cream maker as a wedding gift. And I'm certain we used it at least once in the last ten years. Well, now twice.  

After my week without my duo, I was energized and ready to start making more memories. So I started by making the custard part of the recipe before they returned. It was properly chilled and ready to go in the machine when they walked in the door. Lots and lots of ice and rock salt and we were ready to go. 

They were enthralled by the churning machine and gladly added salt and ice as needed. About 25 minutes later we had what can only be called {in my humble opinion} "ice cream perfection." 

My little guy said it best: "This is way better than Marble Slab." Yes indeed. Of course, he still wanted to add M&Ms. But it's summer and I hadn't seem them for a week, so what the heck.

Little Miss Thang said it tasted "like ice cream fudge". Our homemade fudge being her favorite treat so this is clearly a compliment of the highest order.

Make homemade ice cream {check}. Of course, we never said we'd complete each item on the list only once. I'm pretty sure homemade ice cream will make a few repeat apparences this summer. 

Best Ever Chocolate Ice Cream
{my title, but recipe via}

3/4 cup sugar {I used slightly less}
1 cup milk {I only had skim and it worked fine}
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid {temper the eggs so they don't scramble}. and return to the saucepan. Heat until thickened, but do not boil {just a few minutes - only slightly thickened, not like a pudding}. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold {or overnight}, stirring occasionally.

When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.


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