Chocolate Ice Cream is classic for a reason. We’re enjoying it while we take down the Christmas tree and try to figure out how the ornaments fit back in their boxes. It’s a mystery every year.
Chocolate Ice Cream
Makes 8 servings
- 3/4 C sugar
- 1 1/2 C whole milk
- 1 1/2 C heavy cream
- 2 oz semi sweet baking chocolate
- 1/4 t salt
- 1 t vanilla
- 3 egg yolks
- 2 of your favorite candy bars chopped into small pieces. I used Trader Joe’s Extraordinary Bark
Freeze bowl of ice cream maker at least 24 hours in advance.
Combine milk, sugar, heavy cream and salt in saucepan on stove.
Whisk egg yolks, pour into saucepan and mix well.
Turn saucepan to low. Stir constantly, be sure to scrape the bottom. As mixture heats, gradually turn up to just below medium. You want the liquid to get hot but not to boil.
When the liquid starts steaming, break and add 2 oz semi sweet baking chocolate. Whisk in hot liquid until dissolved.
Remove from heat. Stir in vanilla.
Pour into wide, shallow pan. Press plastic wrap on the top. Refrigerate 3 hours.
When chocolate liquid is cool pour into prepared ice cream maker. Add chopped candy bar (or Extraordinary Bark if you can find it) during the last 5 minutes.
Freeze according to ice cream maker directions.
Try not to yell at the cat as she grabs your favorite Christmas ornament by the string and runs off with it. Have an extra scoop of Chocolate Ice Cream instead.
Recipe adapted from Betty Crocker’s New Cookbook,1996, “Vanilla Ice Cream,” p 157