The Friday Baking Project

Chocolate Ice Cream

Yield: 24 fl oz

# of Servings: 10

Ingredients

• 1 cup (8 fl oz) heavy cream
• 1 cup (8 fl oz) milk
• ¼ cup (1.75 oz / 50 g) sugar
• 1 ½ tbl ( ½ oz / 14 g) light corn syrup
• ½ vanilla bean, split and scraped
• 8 egg yolks
• ¼ cup (1.75 oz / 50 g) sugar
• 3 oz chocolate, 55% to 61%, melted.

Special tools and equipment needed:

• Ice cream maker
• Two-quart heavy bottomed saucepan
• Ice bath setup: strainer, bowl or bain marie to hold hot custard, large pot or bowl for ice water
• Instant read thermometer

Pre-recipe preparations:

• Day before – if using ice cream maker with separate freezer bowl, place in freezer overnight.
• Set up ice bath
• Place all tools and equipment where they will be used. The heat-proof spatula and the thermometer need to ready by stove top. The ice bath, strainer, container for the cooked custard, and trivet need to ready on a counter.

Directions:

1. Place heavy cream, milk, sugar, corn syrup, and vanilla bean in sauce pan. Bring to a simmer and let steep for 5 minutes.
2. With wire whisk, beat egg yolks and sugar together, about one minute.
3. Remove vanilla bean and return cream mixture to the simmer.
4. Whisk â…“ of the hot cream into the egg yolks.
5. Whisk the warmed egg yolk mixture into the remaining cream mixture.
6. Cook over low heat, stirring the bottom constantly with a heat-proof spatula, until it coats the back of a spoon, 180 °F
7. Remove from the heat, and whisk in the melted chocolate.
8. Pour through a fine mesh strainer into the mixing bowl or bain marie. Whisk several times to release some heat, and place in ice bath.
9. Stir the custard occasionally with a clean spatula until it cools down to approximately 75 °F.
10. Cover with plastic film and refrigerate for at least 8 hours, or overnight. Due to the chocolate, this custard will be very thick.
11. Churn the ice cream according to the machine’s directions.
12. Remove from machine bowl and freeze in plastic containers.