Go ahead, do the song
Sing, scream, dance a jig even – do what ever you like and after you finish, enjoy one of life’s greatest pleasures – chocolate ice cream.
Creamy, chocolaty rich – this is the way ice cream is suppose to be, in fact it is the way it was made for years. Grandmother, Momma and now me. So I say, why fiddle with a good recipe? Enjoy!
Chocolate Custard Ice Cream
makes about 3 quarts
2/3 cup Hershey’s Cocoa (or Hershey’s Dutch Processed)
2 cups granulated sugar, divided
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 tablespoon vanilla
3 cups light cream
2 cups heavy cream
Combine cocoa, 1 1/2 cups of the sugar, cornstarch and salt in a saucepan. Gradually stir in the milk. Cook and stir over medium heat until mixture comes to a boil and stir for 1 minute more. Remove from heat.
Quickly beat eggs with the 1/2 cup remaining sugar until well blended. Blend a small amount of the hot mixture into the beaten eggs to temper and add egg mixture to the saucepan. Continue cooking stirring all while until temperature reaches 170 degrees F. on a candy or instant read thermometer. Remove from heat. Blend in vanilla and both creams.
Remove to a container and chill.
Freeze in ice cream freezer according to manufacturer’s directions.
Note: 6/27/10 – Not to fiddle with a good thing, but today I added a tablespoon of Southern Comfort along with the vanilla and before placing in the freezer, added about a cup of toasted sliced almonds. Momma would approve!