Hot Chocolate Ice Cream |
Hot Chocolate Ice Cream
What you will need
1 medium ice cream freezer
1 large saucepan
1 candy thermometer (must be able to read 170-175 degrees)
1 whisk
12 egg yolks
1-1/2 C sugar
4 C cream
1 C whole milk
4 oz baking chocolate
1 tsp. salt
1 Tbs. vanilla
3 C cold whole milk
Step 1: Mixing the base
Separate egg yolks and whites. Keep the whites for some other recipe like a Lemon Meringue Pie. Add 1 1/2 cups sugar to the eggs and whisk until the yolks begin to lighten in color (see video).
Put 4 cups cream and 1 cup whole milk into saucepan on medium heat. Mix in the egg mixture (you must do this before the cream gets too hot because otherwise the eggs will scramble immediately when you add them--alternatively you could temper the egg mixture with hot cream, but that's more difficult).
Step 2: Adding the chocolate
Stir constantly with the whisk, adding in 4 oz. baking chocolate when the temperature reaches 100 degrees. The mixture will be fairly yellow (somewhere inbetween these two pictures--one was taken with a flash and one without).
Keep stirring constantly until the mixture reaches 170 degrees. Do not let it go over 175 degrees or you risk having sweet creamy scrambled eggs instead of nice smooth ice cream.
Step 3: Blend and Cool
Sometimes the chocolate may not get fully mixed into the ice cream. If this happens, you can use a hand blender to more fully mix it. Either do this off the heat, or make sure the mixture doesn't go over 175 degrees.
To prevent continued heat buildup from the pan, pour the mixture back into the bowl you mixed the eggs and sugar in. While the mixture is cooling, mix in 1 tsp. salt.
Step 4: Vanilla and Cooling
Now mix in 1 Tbs. vanilla extract
Let the mixture sit until the temperature drops to around 140 degrees. (Below 140 degrees, salmonella safely but not completely killed at 170 degrees begin to reproduce again).
Step 5: Mix to chill
The video at the left shows the consistency you should have at this point. The mixture will taste somewhat "eggy" at this point as well. This is normal.
To rapid-chill the mixture and make it safe for refrigeration, measure out 3 cups of cold milk and mix it into the mixture.
Step 6: Chill
Either cover that bowl with something, or pour the mixture into some other containers suitable for overnight refrigeration. Chill the mixture overnight.
Step 7: Churn and Harden
When the mixture is fully chilled, churn it in your ice cream maker according to it's directions. Depending on the type of ice cream maker, this may require freezing the bowl it goes in, or lots of ice and salt. This process usually takes about an hour. When finished, the consistency should be about like the soft-serve ice cream you'd get at a fast-food place (see picture).
At this point you can eat the ice cream as is, or you can "harden" it in the freezer.
Scoop the mixture into any suitable container for the freezer. I like to use either disposable plastic containers or chinese take-out boxes (available at many restaurant supply stores).
Freeze for at least several hours to harden.
Step 8: Enjoy With Toppings or Without!
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Description: Learn how to make ice cream that tastes like hot chocolate!
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