Tuesday, July 3, 2012

Chocolate Custard Ice Cream

This is AWESOME, and in no way shape or form healthy...BUT, since it is something we only do occasionally, I deem it OK and do NOT tweak this one at all!

5 C milk (2% or whole works best)
5 oz bakers chocolate, melted
2 1/2 C sugar
5 TBSP flour
3/4 tsp salt
4 eggs, lightly beaten
5 C heavy cream
2 tsp vanilla extract (I use real Mexican vanilla, and so can dial it back)

Scald milk over low heat, while melting chocolate (I use a mix of Semi-Sweet and Unsweetened squares).  As milk is heating up and scalding, mix together the sugar, salt, and flour in a large pot.  Beat eggs and add to dry ingredients.  Once milk is scalded and chocolate is melted, add chocolate into milk and mix thoroughly.  Slowly pour chocolate milk over egg mix, stirring constantly.  Cook egg and chocolate mixture over low heat until it coats the spoon.  Remove from heat and chill in fridge.  Add cream and vanilla and mix gently to incorporate.  Place in your ice cream maker and follow your manufacturer's instructions.