Recently my wife has been craving chocolate ice cream. One day last week she went to four stores in search of Ben and Jerry’s chocolate ice cream. Chocolate ice cream is pretty much found anywhere one might find ice cream but we like to eat locally. Truth: Ben and Jerry’s is hard to beat. Chocolate ice cream is one thing. Good chocolate ice cream is another.
So I decided to make some good chocolate ice cream. After some delicious trial and error I think I’ve got it. Not too rich, not too meak. Plenty of creaminess and just sweet enough.
Here is the recipe for one quart wicked good chocolate ice cream:
Melt 1 ounce unsweetened baking chocolate in a double boiler or in a sauce pan over low heat.
Stir in 1/4 cup baking chocolate. It will get clumpy but have no fear.
Stir in 1/2 cup skim milk and 1 cup cream, a little a time. Whisk until smooth. Let cool.
In a bowl, whisk two eggs until light and fluffy, a couple of minutes. Add 3/4 cup sugar, a little at a time, until blended. Whisk in 1 teaspoon vanilla and 1 cup cream.
Mix all the ingredients together until well blended. Let cool for at least one hour in a refrigerator. Use an ice cream maker to turn it into ice cream.
Try not to eat it all once.
Next up: mint chocolate ice cream made with fresh mint. I’m salivating already.