The Farmer's Kitchen Handbook: More Than 200 Recipes for Making Cheese, Curing Meat, Preserving, Fermenting, and More by Marie W. Lawrence

Author:Marie W. Lawrence
Format: epub
Publisher: Perseus Books, LLC
Published: 2014-01-01T05:00:00+00:00

Chocolate Frozen Custard

I prefer my chocolate ice cream somewhat mellow as opposed to the exceedingly dark concoctions some folks have produced. My hubby Bruce tells me the flavor of the frozen custard in this recipe reminds him of those little frozen fudgy treats on a stick you can buy by the package.

2 c. milk

1 c. sugar

¼ c. unsweetened cocoa powder

6 egg yolks

Dash salt

¼ c. semisweet mini chips or grated chocolate

2 c. heavy cream

Additional mini chips or chopped chocolate, optional

Combine the cocoa powder, salt, and sugar in a heavy sauce pan, whisking to combine the fine powder with the more granular sugar; this will help it integrate more smoothly with the liquids in the recipe. Whisk in the egg yolks and then the milk. Cook, stirring frequently, over low heat until the custard reaches 165°F or coats a spoon, as mentioned in the vanilla frozen custard recipe. Immediately stir in the grated semisweet chocolate or mini chips, stirring to melt them. Chill the custard thoroughly before combining with the heavy cream. If you wish, add in up to another ½ cup of mini chips or grated chocolate. Freeze according to individual ice cream freezer guidelines, or follow the steps above for pan freezing. This will make about 2 quarts of ice cream.

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