In honor of researchgrrrl's new ice cream maker
My favorite ice cream recipe ever. About as decadent as you can get. From Bruce Weinstein's The Ultimate Ice Cream Book.
Chocolate truffle ice cream
1/2 cup sugar
2 egg yolks
1 cup milk
1/4 cup cocoa powder
1 1/2 cup heavy cream
6 oz bittersweet chocolate, best you can get your sweaty little hands on
1 tsp vanilla extract
In a medium bowl, beat the sugar and egg yolks until pale and thick.
In a medium saucepan, bring the milk to a simmer. Whisk in the cocoa. Simmer for 3 minutes, whisking or stirring the whole time.
Slowly whisk the hot milk mixture into the egg mixture. Pour the whole thing back into the saucepan and stir over low heat for about three minutes. Don't let the mixture boil, or you'll end up with chocolate scrambled eggs. Remove from heat and strain the custard into a large bowl. Set aside to cool.
Chop the chocolate and put into a bowl. In a medium saucepan, heat the cream to a simmer. Pour it over the chopped chocolate and stir until the chocolate is all melted and you have a smooth ganache. Stir the ganache into the egg custard, and add the vanilla. Cover and chill for a few hours.
Freeze in an ice cream maker. Eat and fall over dead from chocolate overdose.
Chocolate truffle ice cream
1/2 cup sugar
2 egg yolks
1 cup milk
1/4 cup cocoa powder
1 1/2 cup heavy cream
6 oz bittersweet chocolate, best you can get your sweaty little hands on
1 tsp vanilla extract
In a medium bowl, beat the sugar and egg yolks until pale and thick.
In a medium saucepan, bring the milk to a simmer. Whisk in the cocoa. Simmer for 3 minutes, whisking or stirring the whole time.
Slowly whisk the hot milk mixture into the egg mixture. Pour the whole thing back into the saucepan and stir over low heat for about three minutes. Don't let the mixture boil, or you'll end up with chocolate scrambled eggs. Remove from heat and strain the custard into a large bowl. Set aside to cool.
Chop the chocolate and put into a bowl. In a medium saucepan, heat the cream to a simmer. Pour it over the chopped chocolate and stir until the chocolate is all melted and you have a smooth ganache. Stir the ganache into the egg custard, and add the vanilla. Cover and chill for a few hours.
Freeze in an ice cream maker. Eat and fall over dead from chocolate overdose.