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Chocolate Ice Cream: In a small
saucepan gradually whisk together the half and half and the cocoa powder
until it is a smooth paste. Place over medium-high heat and bring the half-and-half
cocoa mixture and the vanilla
bean (if using) to the scalding point (the milk begins to foam up).
Remove from heat, take out the vanilla bean and scrape the seeds from
the bean with the back of a knife, and mix the seeds back into the
half-and-half. Add the chopped chocolate and stir until the chocolate
has completely melted and is smooth.
Meanwhile in a
stainless steel bowl beat the egg yolks and sugar until light and fluffy
(about two minutes). You can do this with a wire whisk or I like
to use a hand mixer. Gradually pour the scalding
half-and-half mixture into the whipped egg yolk mixture, making sure you keep
whisking constantly so the eggs don't curdle. If any lumps do
form, strain the mixture first before heating.
Place the bowl
over a saucepan of simmering water and, stirring constantly with a
wooden spoon, cook until the custard thickens enough that it coats the
back of a spoon (170 degrees F) (77 degrees C). (The term 'coat a
spoon'
is a technique used mainly as a way to
test when an egg-based custard or sauce is done. A spoon, usually
wooden, is placed in the custard and, when the spoon is raised, the film
of custard on the back of the spoon will stay in place even when you
draw a line with your finger through the middle of the custard.)
Immediately
remove the custard from the heat and continue to stir the custard for a
few minutes so it does not overcook. At this point stir in the
vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely
cold (several hours but preferably overnight).
Transfer the
cold custard to the container of your ice cream machine and
process according to the manufacturer's instructions. Once made,
transfer the ice cream to a chilled container and store in the freezer.
If the ice cream becomes too hard place in the refrigerator to soften
for about 30 minutes.
Preparation time 1 hour. |
Chocolate Ice Cream Recipe:
2 cups (480 ml)
half-and-half
1/3 cup plus 2
tablespoons (50 grams) unsweetened cocoa powder
1/2
vanilla bean
or 1 1/2 teaspoons pure vanilla extract
2 ounces (55
grams) semisweet chocolate,
chopped
4 large (80 grams)
egg yolks
1/2 cup (100
grams) granulated white sugar
Note: Half and Half cream is a
mixture of cream and whole milk and contains 10 - 12% butterfat.
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