Dessert

Beth’s Homemade Chocolate Chunk Ice Cream (CONTEST CLOSED)

Beth’s Homemade Chocolate Chunk Ice Cream (CONTEST CLOSED)



SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden

CLICK HERE TO SUBSCRIBE TO THE DOMESTIC GEEK! http://bit.ly/1zEUHqt

FOR MORE INFO ON “ICE CREAM KIT”
Cuisinart Ice Cream Maker: http://bit.ly/1uQCgQR
Tovolo Glide a Scoop: http://bit.ly/1u7Vugz
Tovolo Ice Cream Scoop: http://bit.ly/1qA174X

BETH’S SERIOUSLY GOOD CHOCOLATE CHUNK ICE CREAM
Markes 1.5 Quarts

INGREDIENTS:
6 egg yolks
1 cup (240 ml) of milk
2 cups (480 ml) cream
2/3 cup (130 g) sugar
½ tsp (2.5) salt
8 0z (226 g) bittersweet chocolate (minimum 60% cocao)

For Mix-Ins
4 ounces (113 g) semi-sweet chocolate, melted
1 cup (150 g) walnuts, chopped
2/3 cup (75 g) dried cherries

METHOD:
Place 6 egg yolks in a large heat safe bowl and whisk together.

Place the bittersweet chocolate in another heat safe bowl and set aside.

Place the milk, cream , sugar and salt in a medium size pot and heat until simmering. Then pour the cream mixture over the chocolate and let stand while you wash out your pot, and then whisk until chocolate melts and is smooth.

Then, slowly pour about 1/3 cup of the warm chocolate mixture into the egg mixture and whisk to “temper the eggs” essentially bringing the temperature of the eggs up gradually so that your eggs don’t scramble.

Then you can add the rest of the warm chocolate mixture slowly, whisking all the while. Set aside.

Then prepare an ice bath. I like to use a large sautee pan and fill it with ice. The metal of the pan, keeps the ice from melting. Set a medium size bowl on top, and top that with a fine mesh sieve. Set this aside, you’ll need it in a minute.

Then heat your chocolate mixture slowly on a medium flame until custard thickens and coats the back of a wooden spoon. (about 4-5 mins) Don’t rush this step since you want to make sure the eggs have a chance to cook as well

Then pour the warm chocolate mixture over the sieve and into the bowl resting in the ice bath. Allow this mixture to cool, stirring occasionally so that a skin does not form.

Cover and refrigerate for at least 2 hours until well chilled, or overnight.

Then pour your mixture into your ice cream maker and begin to process according to your machine’s instructions.

In the final moments before your ice cream is done churning (about 5 mins before), pour the melted semi-sweet chocolate into the machine’s feed tube in a thin stream which will create an instantly hardened chocolate ribbon. ☺

Then add the walnuts and then the cherries.

When ice cream is done, transfer to a freezer safe container and freeze overnight.

Ice cream will keep in your freezer for at least 5 days. (If you can keep it around that long!)

OFFICIAL CONTENT RULES & ENTRY FORM (for mail in)
http://entertainingwithbeth.com/beths-ice-cream-kit-contest-official-rules/
http://entertainingwithbeth.com/beths-ice-cream-kit-contest-entry-form/

source

Click to add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Dessert

More in Dessert

Homemade Nutella Cookies Recipe – Laura Vitale – Laura in the Kitchen Episode 390

thecookerybookJanuary 20, 2021

Beth’s Candy Cane Cupcake Recipe | ENTERTAINING WITH BETH

thecookerybookJanuary 19, 2021

Homemade Angel Food Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 371

thecookerybookJanuary 16, 2021

Beth’s Chocolate Hazelnut Linzer Cookies (KIN COOKIE COLLAB!)

thecookerybookJanuary 14, 2021

Tortoni Ice Cream Cake Recipe – by Laura Vitale – Laura in the Kitchen Episode 190

thecookerybookJanuary 12, 2021

Beth’s Apple Spice Cake Recipe | ENTERTAINING WITH BETH

thecookerybookJanuary 9, 2021

Zeppole – Italian Doughnuts Recipe by Laura Vitale – Laura in the Kitchen Episode 163

thecookerybookJanuary 8, 2021

Lemon Bars – Recipe by Laura Vitale – Laura in the Kitchen Episode 136

thecookerybookJanuary 4, 2021

Beth’s Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH

thecookerybookJanuary 4, 2021