Ice Cream for Homemade Junkies: Making it like the pros
There is nothing better than running your fingers around the sides of an ice cream freezing bowl and tasting the ice cream. Could it taste any fresher? Making ice cream at home like the pro’s do is pure fun, but there a few lessons you must always adhere to::
- Always measure your ingredients.
- Freeze or refrigerate the freezing bowl prior to use.
- Cover the finished product tightly before putting it in the freezer to harden.
Is there anything more fun than making ice cream at home and eating it immediately out of the ice cream maker? This month we are featuring our very best chocolate ice cream ever made, and if you follow our directions, after your first taste, you will agree with us, it’s the best chocolate I have ever eaten!
THE HOMEMADE JUNKIE FLAVOR OF THE MONTH
BITTERSWEET CHOCOLATE ICE CREAM
It took me years to come up with this version of Chocolate ice cream. It has a deep intense flavor, but what I really like about it is the smooth taste I feel every time a take a taste to my mouth. Wow, If you like a dark deep chocolate, then this recipe is a must to make!
8 Egg yolks
8 oz Ice Cream University Ultimate Chocolate Blend (get it here)
12 oz Sugar
16 oz Heavy cream
16 oz Milk
1 Tbsp Vanilla extract
Mix thoroughly the egg yolks, sugar and milk in a double boiler, and begin heating this mixture. As the mixture is being heated, add in the Ice Cream University Ultimate Chocolate Blend to create a smooth, creamy paste.
Continue heating but do not bring to a boil. When a film forms over the back of your spoon, remove from heat and place the pot into a larger pot filled with cold water to cool. Add in heavy cream and place in refrigerator until cold (at least 2 hours). Then stir in vanilla extract and transfer to an ice cream maker. Freeze according to manufacturer’s instructions. Turn off the refrigeration and extrude the finished product. Yield: 1½–2 quarts of ice cream
Something You Should Know : For the best chocolate ice cream, do not buy the cocoa sold in the supermarket. That cocoa is called Natural. You should go on the web and buy a Dutch process 22/24 cocoa. It is much richer and smoother in flavor. When you prepare your ice cream in your ice cream maker, remember, chocolate needs an extra minute to freeze because of the weight of the cocoa and the fat content.