1/2 cup unsweetened cocoa powder
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
1 1/4 cup sugar
2 teaspoons pure vanilla extract
Directions
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours. Freeze in ice cream machine according to manufacturer's directions.
This is an Alton Brown recipe that I've used for a couple years... almost as expensive as Haagen Daas, and twice as fattening, but SOOOOO GOOD! Throw in some malted milk powder and chocolate chips...MMMMmmmm!
BTW, TW posted a recipe for Guiness Ice cream that I tried and it was FABULOUS. Tried digging it up, but I can't find it right now.
DaQueenBeez wrote:
