Chocolate + Ice Cream = Two of my favorite things. Ever since I worked for Baskin Robbins the summer I turned 18, one of my favorite Baskin Robbin’s ice cream flavors is “Chocolate Fudge”. (My absolute favorite BR flavor was York Peppermint Pattie, a limited edition flavor a few years ago, but it hasn’t been back – boo!) When I was in college, I saved my pennies (literally) and when I had saved enough, I would head to BR and purchase a quart sized container, hand-packed with half Chocolate Fudge & half Mint Chocolate Chip ice creams. I always requested that the flavors be packed side by side, so I could taste both flavors in every bite. If you have never eaten BR Chocolate Fudge ice cream, it’s very dark, very rich & very gooey – perfect for die-hard chocolate ice cream lovers. Especially if you like DARK chocolate the best!!
THIS ice cream is NOT that ice cream, but it COULD be – depending on the type of chocolate that you use. However, it was the perfect ice cream in that you can easily determine the depth of the chocolatey goodness (btw, chocolatey is totally a word; anyone that grew up in the Coco Puff generation knows this.) The texture is rich & thick & creamy = gooey in the best sense of the word, however it also makes it a bit challenging to quickly scoop into round balls. Hence, the cute cupcake liners that I served the ice cream in, which brought back more memories. Specifically, birthday party memories from my childhood… you know, when birthday parties were held in the birthday boy or girl’s garage or backyard. The days when party food was cake & ice cream. For the most part, my children have always had “home” b-day parties and I’m very happy that those days are making a come-back. Except, now home parties have really creative themes and matching super-cool candy & dessert bars that people blog about and post pictures of on Facebook and Pinterest.
I think my mom was slightly ahead of her time. Rather than worry about hungry kids & melting ice cream or buying the expensive pre-packaged cups of ice cream (even tho’ they did come with the really cool wood spoons…) she would scoop the ice cream into cupcake liners and place them on either a cupcake tray or cookie sheet, then store the pre-scooped ice cream in the freezer until it was time to serve the cake. Brilliant!!
- 2c heavy cream
- 3 Tbl Dutch Process Cocoa (Extra Dark may be very good)
- 5 ounces bittersweet or semisweet chocolate – chopped
- 1 c whole milk
- 3/4 c sugar
- pinch of salt
- 5 eggs
- 1/2 tsp vanilla
Heat 1 cup of the cream in a medium saucepan, whisk in the cocoa powder until blended. Continue whisking the cocoa/cream mixture and bring to a boil, then reduce heat and simmer for 30 seconds. Remove from heat and stir in the chocolate until smooth. Stir in the remaining 1 cup of cream. Pour the mixture into a large bowl and place a mesh strainer on top of the bowl.
Use the same saucepan to warm the milk, sugar, and salt.
In a separate bowl, whisk together the egg yolk. While whisking constantly, slowly add the warm milk/sugar mixture into the eggs. Then pour the egg/milk mixture back into the saucepan to make a custard.
Continue stirring the mixture constantly over medium heat, remembering to scrape the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Remove from heat and pour the custard through the strainer into the chocolate mixture and stir until smooth and add the vanilla. Stir until cool over an ice bath.
Placed cooled mixture in the refrigerator; once it’s thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. (It will be thick, almost like pudding.)