I know it’s getting cold out and that usually means you don’t even want to think about eating ice cream…but this ice cream is a little bite of heaven, I swear. It is the most wonderfully creamy, rich chocolate ice cream I’ve ever eaten and the addition of little flakes of chocolate just makes it sinfully good. I first made this ice cream for Lanternfest and it was devoured by everyone. Since then I’ve made sure we have a bit of it on hand almost all the time…for whenever those chocolate cravings hit.
Using a hand mixer or electric mixer to whip the egg yolks and the cream are what really make this recipe incredible. Naturally, because of the raw egg you’ll want to avoid giving this to pregnant women, small children and those with compromised immune systems due to the increased risk of salmonella poisoning.
We have a little Philips ice cream machine that we bought a couple years ago and I’ve never had problems with it. A batch of ice cream this size fits in there perfectly. And I usually have to let it run at least 30 minutes. But it all depends how cold you get the mixture again before you pour it into the machine…and how cold it is in the room you’re making the ice cream.
Now I have to find a recipe for vanilla ice cream that can compete with this one. I’m thinking of just using the same one but leaving out the cocoa and chocolate chips. And adding vanilla of course. The other vanilla ice cream recipes I’ve tried just come up being more icy than creamy which I’d like to avoid.
What’s your favorite ice cream?