I know I've been promising you my recipe for homemade chocolate ice cream for a while now and here it is, just in time for Labor Day. It's still summer, right? But seriously, I've been saving this recipe for a special occasion and it's finally here, my bestie (since she was nine) is finally coming to visit us in Wisconsin!
We've only lived here for seven years now... (I should probably stop guilt tripping her now that she's coming for a visit.)
But seriously, I'm super excited that the whole crew is coming up from St. Louis to spend Labor Day with us. We'll be making the rounds at all of the local breweries and eating more food than a group of six probably should consume in one weekend.
I see nothing but good times in my future.
My husband did me a favor and asked everyone if they had any requests for this weekend and I was told that prime rib/lobster/most expensive wine should be on the menu. It seems my bestie has forgotten that I kinda quit breathing when I eat shellfish, so her plan was immediately struck down (although I do have two nice bottles of rosé chilled and waiting. I might be willing to share if she stops trying to kill me.) Since I prefer my food served up so I don't die, we'll be having brats, Creamy Summer Coleslaw, and beer— our traditional Labor Day menu. I've even made a few gallons worth of ice cream for dessert.
If you're looking for a sweet treat for this weekend, you'll love this recipe. Make it for a special occasion or just because, either way your mouth will thank you (just be sure to ignore what your hips are telling you.)
Homemade Chocolate Ice Cream
makes slightly more than 1 quart
6 eggs yolks
2 cups whole milk
1¼ cups heavy whipping cream
¾ cup granulated sugar
1 vanilla bean
3.5oz Chocoley Milk Chocolate - Indulgence Ultra Couverture Dipping & Enrobing Chocolate
- Before beginning separate your egg yolks, whisk until smooth, and set aside. In a saucepan, set over medium-low heat, warm milk and whipping cream. Add sugar, stirring frequently until the temperature reaches roughly 105˚F and sugar is completely dissolved.
- Trim the tips off the vanilla bean, slice down the center, and scrape the seeds into the saucepan. Add chocolate and egg yolks, then warm until the temperature reaches 160˚F. While the custard is heating, stir frequently, making sure to scrape the bottom and sides of the pan.
- Remove the saucepan from the heat, run everything through a fine-mesh strainer to catch any stray bits of egg white, and allow the custard to cool to room temperature before transferring to the refrigerator.
- Allow mixture to chill, covered, for at least 4 hours, or overnight before transferring to the ice cream maker.
- Churn according to manufacturer's instructions before transferring to the freezer. Enjoy!
If you don't have a scale to measure the chocolate don't worry. After half a dozen batches I found that 3.5oz is approximately 26 pieces.
Chocoley provided chocolate to help facilitate this project. All other supplies were purchased on my own.
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