Chocolate Ice Cream
Chocolate Ice Cream, 3.5 Pints (adapted from Good Housekeeping & Cuisinart) 08/06/2010
Sugar 1 Cup
Flour 7 Teaspoons
Salt ¾ Teaspoons
Milk 3 Cups
Heavy Cream 2 Cups
Eggs 3 Large
Cocoa (unprocessed) 1 ½ Cups
Unsweetened Chocolate 1 Ounce
Vanilla extract 1 1/2 Tablespoons
Grater / Chopper for Bakers Chocolate
Silicon stirring spoon
Bowl (minimum 4 quarts)
48 ounce (1 ½ quart) wide mouth jar for refrigerating cooled mix
Double boiler (minimum 1 ½ quart)
Ice Cream Churn
Stir together ½ cup sugar, flour, salt, milk, grated chocolate, and 1 cup cream.
Cook and stir over boiling water at medium heat for ~ 15 minutes.
Whisk eggs, ½ cup sugar, and cocoa powder in bowl.
Using ladle, slowly add and blend about 3 cups or 4 ladles of hot mixture into contents of bowl.
After whisking thoroughly, empty bowl into double boiler.
Stir and cook until thickened ~ 10 - 15 minutes.
Ladle into wide mouth jar.
Stir in remaining cup of heavy cream and 1 ½ tablespoons vanilla extract.
Cover and refrigerate for at least 6 hours.
If above mix is frozen in one batch-
Use silicon spoonula to press down the rising contents of ice cream maker bucket to keep it from overflowing.
After 25 – 30 minutes remove about 1 quart of frozen mix to a 1 quart container for final freezing.
Continue churning remaining contents of freezer bucket for another 10 – 15 minutes and then remove balance of ‘frozen’ mix to a second 1 quart container for final freezing.
Return any thawed mix salvaged from the emptied freezer bucket and stirrer / paddle to the 48 ounce container originally used to store the mix. Refrigerate the salvaged mix and combine with milk and seltzer to make egg cream drinks.
Finished ice cream will contain about 30 to 35% air.