Chocolate Frozen Custard.

Gluten-free | Nut-free

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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.

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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
  1. 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.
  2. 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.)
  3.  Stir in salt and vanilla.
  4. 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.
  5. Churn in your ice cream maker according to your appliance’s directions.
  6. Return to your freezer-safe container and either serve immediately or freeze about 1 hour to firm up a bit.
  7. It tastes best within a couple hours of being made.
  8. 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!
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