Saturday, August 10, 2013

Vanilla and Intensely Rich Chocolate Frozen Custard

I have learned this summer that frozen custard and ice cream are not the same thing.  I prefer frozen custard.  Ice cream tends to leave that funny, fat coating on my spoon and then on my tongue.  Frozen custard leaves none of that but doesn't sacrifice richness.

This chocolate frozen custard is intensely rich.  I am a chocolate lover and I only could manage one scoop.  I'm not complaining.  It's not often ice cream or custard has such a wonderful chocolate flavor.

The base for the chocolate is a vanilla recipe.  The vanilla recipe received mixed reviews in my family.  M thought it was great, Curtis not so much.

Vanilla Frozen Custard
adapted a hair from Bon Appetit magazine

1 1/2 c heavy (whipping) cream
1 c milk (I use skim without any problems)
1/2 c sugar, divided
pinch of salt
1 t vanilla
5 large egg yolks

In a medium saucepan, combine cream, milk, 1/4 c sugar, pinch of salt, and vanilla.  Bring the mixture just to a boil, stirring frequently.  Remove from heat.  In a heat proof bowl or glass measuring cup (my preference), beat the 5 egg yolks and the remaining 1/4 c sugar, until pale yellow and thickened (it should form "the ribbon").  Gradually whisk in 1/2 c or so of the hot milk.  This is tempering the eggs so they don't scramble when they are come in contact with the hot milk.  Slowly whisk the hot egg/milk mixture into the saucepan of milk and cream.  Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon.  (In other words, if the custard is on the back of the spoon, you can draw your finger through the custard and it doesn't run down over the finger line immediately.)  Be careful not to overcook so the eggs don't scramble or clump.

If your custard is smooth, pour into another bowl.  Place bowl in a bowl of ice water and stir occasionally until custard is cool.  Process according to your ice cream maker directions.  Try not to eat all of the custard before you freeze it, which is always an issue for me.

The plain vanilla frozen custard makes about 3 1/2 c.

Chocolate Frozen Custard
adapted from the Ben and Jerry's Ice Cream Book

one recipe of vanilla frozen custard, hot off the stove
1/2 c sugar
4 oz unsweetened chocolate, chopped

Place unsweetened chocolate and 1/2 c sugar in a bowl.  Pour the hot vanilla custard over the chocolate and sugar.  Let sit for a couple of minutes or so and then stir to melt and incorporate chocolate.  Place bowl of chocolate custard over another bowl of ice water and stir occasionally until custard is cool.  Process according to your ice cream maker directions.

The chocolate frozen custard makes about 1 quart.

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