Midweek Meltdown: Chocolate Ice CreamPosted: September 5, 2012
Due to our recent Labor Day-ing, this is probably a short week for most of you out there. Does that mean you can’t have a meltdown? Of course not. I actually find these short weeks to be more hectic and crazed than regular ones. But if there’s a way to get through it, it’s with chocolate. I’m pretty much a chocoholic. Chocolate candy bars, chocolate cookies, chocolate milk, chocolate chips straight out of the bag … they’re all great. And this chocolate ice cream satisfies any chocolate cravings, and then some. Since I’m a life-long Hershey fan, I used two of their products. My friends who sampled this batch said it tasted like frozen pudding, which is pretty cool compliment, if I do say so.
Chocolate Ice Cream
– 1 ½ cups of whole milk
– 1 ½ cups of heavy cream
– ½ cup of Hershey’s Special Dark cocoa powder
– 4 oz of Hershey’s Semi-sweet Baking Bar, finely chopped
– 4 egg yolks
– ¾ cup of sugar
– 1 teaspoon of vanilla
Add the milk and cream to a saucepan and bring to simmer over medium heat. Remove from the heat and whisk in the cocoa powder until incorporated. Add the chopped chocolate and whisk until melted and completely smooth. Set aside.
Whisk the egg yolks in a large bowl until smooth. Gradually add the sugar and whisk until the mixture is pale yellow and thickened, about 3 minutes. Slowly add a quarter of the chocolate mixture into the egg mixture and whisk constantly so the eggs don’t scramble.
Pour the egg-chocolate mixture into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon, about 5 minutes. Remove from the heat and pour through a fine mesh strainer into a bowl. Stir in the vanilla, then cover with plastic wrap and refrigerate until cold or overnight.
Place the mixture into your ice cream maker and freeze according to the machine’s instructions. Most machines take 20 to 40 minutes to make ice cream. When the ice cream is thick and creamy, place into a freezer-safe container (with piece of parchment paper between the ice cream and the lid) and let it harden for a few hours. Let it sit at room temperature for a few minutes before scooping, and then eat.