Chocolate Ice Cream
AJ's Recipe from Alton Brown
Yield: 1 1/2 quarts to 2 qts
Description: yummy; rich and chocolatey.
Ingredients
9 oz. sugar |
3 oz of Dutch processed cocoa |
8 large egg yolks |
2 tsp. vanilla |
3 cups of half and half |
|
1 cup heavy cream |
Directions:
Measure out all ingredients.
In a heavy pan, scald half and half and heavy cream by bringing them to a slow simmer. Add the cocoa during this process.
Whisk egg yolks while slowly incorporating sugar until the mixture is light yellow and reaches the ribbon stage.
Slowly add 1 cup of diary mixture to temper the yolk sugar mix.
Whisk the egg mixture into the diary stirring stirring constantly until the custard reaches 170 degrees and coats the back of the spoon. Add vanilla.
Strain the custard into a container. Set container in bowl of ice water. Bring to room temperature. Cover and chill overnight.
Churn in ice cream maker following the directions for the machine.
Turn into container. Cover. Place in freezer for an hour or two.