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November 14, 2018
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Chocolate Ice Cream

  • 1 cup sugar, divided
  • 1 1/2 cups milk, divided
  • 1 1/2 cups heavy cream
  • 1 cup unsweetened Dutch-process cocoa
  • 6 large egg yolks

Combine 1/4 cup of the sugar, 1/2 cup of the milk and all of the cream in a heavy-bottomed medium saucepan. Bring just to simmering point over low heat (it wriggles in the pot).

In the meantime, combine remaining 1 cup milk, 3/4 cup of sugar, cocoa and egg yolks in large bowl and whisk until just blended.

While gently whisking cocoa mixture, drizzle hot cream mixture into it so it gradually warms up. Return everything to saucepan and cook while stirring with whisk. Constantly scrape whisk across bottom of the pan so custard does not scorch. Custard is done when thickened slightly and can evenly coat back of a spoon (takes about 2 minutes total, after everything is returned to saucepan). Do not let it come to a boil.

Strain custard through a fine sieve into a bowl and nestle it in a large bowl of ice. Let cool, stirring occasionally.

Transfer custard to an ice cream machine and freeze according to manufacturer's instructions. Put finished ice cream in a storage container and freeze until firm.

Makes about 5 cups.

"Retro Desserts" by Wayne Harley Brachman

Thursday, August 08, 2002

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