Gluten-free | Nut-free
Today is National Chocolate Ice Cream Day! Last week was National Donut Day… I tend to wonder who it is that makes these arbitrary holidays, but regardless, if it means tasty food I’m all about it.
I found this recipe on Serious Eats awhile back and pinned it for a special occasion; I think this counts, right? I love frozen custard–you know, the soft, melt-in-your-mouth creaminess that you can find at Shake Shack, Culver’s, and the like. I never understood why it was so much more expensive than normal ice cream… until I read the ingredient list. Those egg yolks! But I tell you: they make it. We’ve made quite a bit of ice cream in our little Cuisinart over the years, and this is the one homemade ice cream that doesn’t turn to a block of ice in the freezer if we don’t eat it all in one sitting. (Which, trust me, you won’t; it’s rich, even for a self-professed chocoholic and ice cream aficionado like me!)
My oldest says this tasted like “brownie ice cream.” Yep.
Chocolate Frozen Custard
Original recipe here — recipe below doubles it because I promise you’ll want more!
- 8 egg yolks
- 1/2 cup white sugar
- 1/4 cup light (clear) corn syrup
- 1/2 cup cocoa powder
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 tsp. kosher salt
- 1 tsp. vanilla extract
- In a large, heavy-bottomed saucepan, whisk together the egg yolks, sugar, corn syrup, and cocoa until well incorporated. Carefully whisk in cream and milk until well blended.
- Heat on medium-low (but closer to medium) several minutes, whisking frequently, until 170 degrees–or until thickened enough that a custard forms on a spoon when you dip it in and a finger swiped across the back of the spoon leaves a clean line. (It sounds weird, but I bet it’ll make sense when you do it.)
- Stir in salt and vanilla.
- Pour through a fine mesh strainer into a freezer-safe airtight container, and chill in the refrigerator several hours, until very cold–40 degrees or so.
- Churn in your ice cream maker according to your appliance’s directions.
- Return to your freezer-safe container and either serve immediately or freeze about 1 hour to firm up a bit.
- It tastes best within a couple hours of being made.
- Optional: if you want to make a “concrete,” finely chop toppings like M&Ms, Oreos, brownies, etc., freeze until hard, and then add to the ice cream maker during the last 2 minutes of churning. Enjoy it right away!