Chocolate & Candy Pieces Ice Cream

I'm going to admit it. My three year old was not impressed with my vanilla ice cream. My seven year old? He couldn't scarf it down fast enough. My five year old? He ate it, but wasn't excited about it. But my three year old...well...hated it. He's a texture guy and we'll blame it on the biscuit chunks. 

But the candy chunks in this rich chocolate ice cream didn't seem to bother him a bit. Probably because it's SERIOUSLY the best chocolate ice cream I've EVER had. Hands down. My secret ingredient...Trader Joes cocoa. It's delicious in these Peanut Butter Swirl Brownies, and even in my morning Breakfast Smoothie! Seriously, never buy another brand again. Ever. Even if you have to convince your second cousin once removed's neighbor from Ohio to buy it and send it to you.

This recipe also comes from The Ultimate Ice Cream Book by Barry Weinstein

Chocolate Ice Cream, page 37

You will need:

1 cup sugar

3 large eggs

1 cup unsweetened cocoa powder {Trader Joes is SERIOUSLY going to make a difference, but any cocoa will do just fine.}

1 1/2 cups whole milk

1 cup heavy cream

1 tbsp vanilla extract

About one cup or so of chopped chocolate candy

*a 1/2 tsp of really good cinnamon would also be a lovely addition*

Place the sugar, eggs, and cocoa in a stand mixer {with the paddle attatchment} and blend on medium until smooth. {You will need to start out at a lower speed to incorporate the cocoa without causing a dust storm! Then just turn the speed up to finish the job.} Place a fine mesh strainer over a freezable container {big enough for your ice cream} and set aside. Combine the heavy cream and vanilla in a small bowl and set aside as well.

Bring the milk JUST to a boil in a medium saucepan. With the blender on it's lowest speed {again, so as to not make a spattered mess with your kitchen} slowly pour the milk into the mixture until well blended. Immediately pour the chocolate mixture from the stand mixing bowl back into the saucepan and cook over low heat. Stir constantly with a whisk over low heat until the custard thickens slightly.  {DO NOT BOIL OR YOU'LL GET SCRAMBLED EGGS!} Remove from heat and pour through your mesh strainer. Use a whisk to push the custard through. Cool slightly, and then add the heavy cream/vanilla mixture.  Cover and refrigerate until cold or overnight.

 

Stir the chilled custard and then follow your ice cream makers manufacturer's instructions. About halfway through the churning time, I added my candy pieces to incorporate into the ice cream.When my machine is finished, the ice cream is soft, creamy, and ready to eat. You can also immediately place the ice cream into a freezable container and freeze for 2-3 hours to firm it up for scooping. 

Because, is there a better way to enjoy ice cream then perched up on top of a cone? If my waffle cone bowls wouldn't have been such a failure - that would have been a great idea too!

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A Little Nosh