.. we all scream for ICE CREAM!! Remember the other day when I made the angel food cake and I promised an update of ice cream? Well today is your lucky day, I was able to finish my ice cream and oh my word it is amazing. Although the prep dirtied more dishes than I would care to admit this was so very easy to make. The hardest part of the entire process was waiting for the mixture to cool so I could put it in my ice cream machine and then waiting for it to freeze completely in the freezer. I guess I am just proud that I found a use for most of my egg yolks and only threw away 4 out of the 12. Perhaps next time I should make another half batch of this recipe so I do not have to throw anything away. :)
For a fun twist on regular chocolate ice cream I threw in some mini marshmallows and almonds and called it Rocky Road.
This stuff is seriously sinful and would be just as good without the addition of the vanilla.
Chocolate Ice Cream
Source: Alton Brown via FoodNetwork.com
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
2 teaspoons pure vanilla extract
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.
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. 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.
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.