Monday, March 12, 2012

Sweet Ice Cream for the Sweetest Boy in the World

This past weekend I was lucky enough to have my amazing friend Rena and her sweet little boy Evan come for a visit. Evan is an awesome kid, and since I'll take any excuse to make ice cream, I figured making Evan his own special flavor of ice cream was the perfect way to kick off our weekend together. I didn't want to do any crazy flavors (somehow I didn't think Earl Grey Ice Cream would garner rave reviews from this audience) so I set out to make the  best chocolate chip ice cream I possibly could.

I think this photo says pretty much everything that needs to be said.


Evan's Chocolate Chip Ice Cream
(Adapted from Blissfully Delicious, who adapted it from David Lebovitz's The Perfect Scoop)
Yield: about 1 quart 

1 cup whole milk
A pinch of salt
3/4 cup sugar
2 cups heavy cream
6 large egg yolks
1 teaspoon vanilla extract
5 oz good quality chocolate chips, or your favorite chocolate, chopped (to be melted)

Directions
1. Heat the milk, salt, and sugar in a saucepan, stirring. You only want to scald the milk - it should be steaming, but not simmering - and dissolve the salt and sugar.

2. Pour the cream into a large bowl and set a fine mesh strainer over the top. 

3. In a medium bowl, whisk the egg yolks until combined and a uniform, light yellow color. Gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook the milk-yolk mixture over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir for one minute to cool, then add the vanilla extract. Refrigerate to chill thoroughly, at least five hours.

6. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. While the ice-cream is churning, melt the chocolate in a small bowl to a consistency that can be poured (either over double boiler, or microwave).

7. When ice cream is nearly finished churning, use a fork to drizzle a thin stream of melted chocolate into the ice cream. The chocolate will freeze into "chips"when it hits the frozen ice cream. Don't worry if a few "globs" of melted chocolate fall in - the churning action will break them up.

8. Once chocolate chips are evenly distributed throughout ice cream, transfer to a freezer-safe container and freeze thoroughly, preferably overnight for best flavor.

And don't worry - even if you don't have a 5-year-old friend to share it with, the ice cream's still pretty good...

 

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