When the heat is on, sometimes all a girl wants is something cool, creamy and chocolaty. And for today’s recipe, I’m going to share my very favorite homemade ice cream. If you’re craving chocolate, this will take care of your craving in a hurry!
The recipe is based on the ingredients for chocolate ganache. You know, that fancy sounding French wonderfulness that usually fills truffles. Use the best quality chocolate you can find – you’ll be glad you did!
So take a quick whirl through this recipe, then go stir up some of your own. I promise, you won’t be disappointed!
Chocolate Truffle Ice Cream
(Makes about 1 quart)
½ cup sugar
2 large egg yolks
1 cup milk (2% or whole milk)
¼ cup cocoa powder
1.5 cups heavy cream
6 oz. bittersweet chocolate, chopped
1 tsp. vanilla extract
Whisk sugar and egg yolks together until pale yellow. In a heavy-bottom medium saucepan, scald the milk (bring to a simmer, but don’t boil). Whisk in the cocoa and simmer about 3 minutes, stirring constantly. Slowly add the milk and cocoa mixture into the egg mixture, stirring constantly, then add the entire mixture back into the saucepan. Stir constantly over low heat until thickened slightly (don’t boil, or the eggs will scramble). Remove from heat.
Meanwhile, scald the cream in a separate pan. Remove from heat and stir in the chopped chocolate until smooth. Add the milk mixture and the vanilla, and stir to combine. Cover and refrigerate until cold (or overnight).
When ready to freeze, stir and then pour into ice cream freezer. Freeze according to manufacturer’s directions. Enjoy!!
(Adapted from The Ultimate Ice Cream Book by Bruce Weinstein)
Now That’s Love by Ree - I shared this on Instagram the other day but wanted to be sure to share it here too. Marlboro Man and I have been on a trip this week, and as we were drivi...
7 hours ago