Saturday, April 13, 2013

Double-Chocolate Ecstasy Ice Cream

Over many years of making ice-cream, this is my hubs "perfected" recipe for Double Chocolate Ecstasy Ice-Cream.  Once you make this, I doubt you'll ever buy chocolate ice-cream again ... I know we never will!
Scraping Vanilla Bean
Making the batter

Mixing the chocolate mixture into the batter

All set to freeze up

 Oh ya, that's good!

1 qt heavy cream
2 cups half and half
3 eggs
2 tbls vanilla
1 vanilla bean, scrapped
2 cups sugar
1 box unsweetened chocolate (8 squares)
1/3 cup cocoa

Melt chocolate over low heat, mix in cocoa; slowly pour in 2 cups half and half; stir over low heat and continue stirring until smooth and thickened. Remove from heat and cool.

In separate bowl, whisk thoroughly *3 eggs. Whisk in 1/2 cup sugar at a time until all sugar is added. Add 1 quart heavy cream; blend thoroughly. Add vanilla and the meat of the vanilla bean.  Blend chocolate mixture into vanilla base, stirring by hand. Do not use a mixture.

Chill mixture several hours in a refrigerator.  Once chilled, pour into ice-cream maker and freeze according to manufacturer's directions.

Store in ice-cream containers and freeze until firm.

* Cooks note - if you want to cook the eggs slightly you can "temper" them in the melted chocolate/half and half mixture by whisking the eggs and adding in a small amount of the hot chocolate/half and half blend. Once mixed well, add them slowly back into the chocolate/half and half mixture and chill as directed above.