I mentioned in my Triple Chocolate Fudge Brownie recipe yesterday a certain chocolate ice cream that I make...and this is the Friday Night Chocolate Overload Sundae.
Oh my goodness. This is the most delicious ice cream.
And I LOVE ice cream!
You can go with all organic ingredients if you prefer. I just used what I had, some ingredients are organic, others are not.
This is a 24 hour process if you do it my way. And I do recommend doing it my way.
The Base:
2 cups Milk (I used 2%)
8 egg yolks
1 cup sugar
This is a 24 hour process if you do it my way. And I do recommend doing it my way.
The Base:
2 cups Milk (I used 2%)
8 egg yolks
1 cup sugar
1/4 cup PB2 peanut butter powder
1/2 cup milk chocolate cocoa powder
1/2 cup dark chocolate chips, melted
dash of salt
2 tsp vanilla extract
1. Heat the 2 cups of milk in a saucepan to a light simmer over medium to medium high heat. This is of course called scalding the milk.
2. Meanwhile, whip the egg yolks and sugar together until the egg yolks are a pale yellow.
3. Add the PB2 powder and cocoa powder to the egg and sugar mixture and whip until completely blended.
4. Temper the egg mixture with the hot milk. To do this ladle about a 1/2 cup of the milk into the egg mixture while whisking. Do this one more time. This will bring your egg mixture up to temperature so that it doesn't scramble the egg and make the mixture lumpy and curdled.
5. Now add the tempered egg mixture to the remaining milk in the saucepan, add a dash of salt. Continue whisking over a medium heat.
6. Continue to whisk over medium heat until the mixture begins to thicken and slightly simmer.
This should take about 6-8 minutes. Don't let it boil, this can curdle your ice cream base.
7. Now remove from heat and add your vanilla extract and melted chocolate.
8. Pour the base into a clean bowl, cover with plastic wrap, and chill for 24 hours in the refrigerator.
**If you notice any grainy bits or lumps, pass the mixture through a fine mesh strainer before refrigerating.**
After 24 hours remove from the fridge. This time in the fridge will give your ice cream a velvety, decadent, creamy texture.
9. Right before churning in your ice cream maker add 2 cups of heavy cream to the base and whisk in until completely blended.
This makes a large batch, so only churn 1/2 of the mixture at a time or when it begins to freeze, your ice cream maker will overflow.
Next, following your ice cream makers directions, churn your ice cream.
At this point add anything you want to your ice cream. Cookies bits, nuts, dried fruits, alcohol...Just a few suggestions.
After it has started to come to a soft freeze remove it from the ice cream maker and place into a plastic airtight container and put it in the freezer for about 2-4 hours. Then Enjoy!
It's no big deal if you don't have an ice cream maker. Just pour contents into freezer safe containers and stir every 30 minutes for the first 2 hours.
dash of salt
2 tsp vanilla extract
2 cups Heavy Whipping Cream
1. Heat the 2 cups of milk in a saucepan to a light simmer over medium to medium high heat. This is of course called scalding the milk.
2. Meanwhile, whip the egg yolks and sugar together until the egg yolks are a pale yellow.
3. Add the PB2 powder and cocoa powder to the egg and sugar mixture and whip until completely blended.
4. Temper the egg mixture with the hot milk. To do this ladle about a 1/2 cup of the milk into the egg mixture while whisking. Do this one more time. This will bring your egg mixture up to temperature so that it doesn't scramble the egg and make the mixture lumpy and curdled.
5. Now add the tempered egg mixture to the remaining milk in the saucepan, add a dash of salt. Continue whisking over a medium heat.
6. Continue to whisk over medium heat until the mixture begins to thicken and slightly simmer.
This should take about 6-8 minutes. Don't let it boil, this can curdle your ice cream base.
Curdled is bad!
This what it should look like.
7. Now remove from heat and add your vanilla extract and melted chocolate.
8. Pour the base into a clean bowl, cover with plastic wrap, and chill for 24 hours in the refrigerator.
**If you notice any grainy bits or lumps, pass the mixture through a fine mesh strainer before refrigerating.**
After 24 hours remove from the fridge. This time in the fridge will give your ice cream a velvety, decadent, creamy texture.
9. Right before churning in your ice cream maker add 2 cups of heavy cream to the base and whisk in until completely blended.
This makes a large batch, so only churn 1/2 of the mixture at a time or when it begins to freeze, your ice cream maker will overflow.
Next, following your ice cream makers directions, churn your ice cream.
At this point add anything you want to your ice cream. Cookies bits, nuts, dried fruits, alcohol...Just a few suggestions.
After it has started to come to a soft freeze remove it from the ice cream maker and place into a plastic airtight container and put it in the freezer for about 2-4 hours. Then Enjoy!
It's no big deal if you don't have an ice cream maker. Just pour contents into freezer safe containers and stir every 30 minutes for the first 2 hours.
This was a good time in a bowl.
Simple Chocolate Ganache Recipe:
1/2 cup heavy whipping cream
1/3 cup dark chocolate chips
Microwave the heavy whipping cream in a microwave safe bowl for about 2 minutes.
Take out of the microwave and be careful, your bowl will probably be hot.
Add the chocolate chips and let it sit for about 3 minutes, make sure all of the chips are covered by hot cream.
Stir until smooth and shiny, serve over this delicious ice cream.
There is no workout for today. It's an active rest day. We plan to get outside and do some walking.
Coming Tomorrow.....
Melody's Morning Glory Muffins
No comments:
Post a Comment