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Ingredients
| granulated sugar: 1 cup |
| water: 1 cup |
| unsweetened cocoa powder (sifted): 2 Tbl |
| vanilla extract: 2 tsp |
| half and half cream: 1 pt |
| eggs: 3 |
| eggs: 3 (yolks) |
| granulated sugar: 3/4 cup |
| honey: 3 Tbl |
| salt: 1/2 tsp |
| light whipping cream (fluid): 1 pt |
Frozen Chocolate Custard
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
2 serving(s)
Tags
- "chocolate syrup".
- Combine the sugar, water, and cocoa in a medium sauce pan.
- Stirring constantly, bring the mixture to a rapid boil.
- Remove the mixture from the heat and allow it to cool.
- Once cool stir in the vanilla.
- "custard base".
- Start by heating the half and half in the microwave.
- Heat for 2 minutes, then stir.
- Check the temperature with a thermometer.
- Heat for 30 seconds, then stir.
- Check the temperature again.
- Continue heating for thirty second increments until the half and half reaches 170 degrees.
- Place the eggs and yolks in a blender.
- Blend on the slowest setting until thoroughly mixed.
- Again, set the blender to the slowest setting and slowly add the sugar, honey, salt, and heated half and half.
- Heat the mix in thirty second increments until it again reaches 170 degrees.
- Set aside to cool.
- Once the chocolate and custard have both cooled to room temperature, put them in the fridge to chill for one hour.
- Pour the chocolate, custard, and whipping cream into your ice cream maker.
- Freeze according to the ice cream makers directions.