It started with a craving for chocolate. One of those cravings that sits in the back of your consciousness all day saying, “You know you want it. Just a little. Just a bite.” If you read my last post you would know I am trying to lose about 10 lbs. As much as I would like to lose a few pounds I gotta be real. You can’t deprive yourself from sweets for weeks and expect to succeed, or at least I can’t. I have been doing great this week. Mostly feasting on recipes from Super Natural Everyday, so I decided to treat myself.
Ice cream, my all time favorite. I modified David Lebovitz’s recipe for chocolate ice cream, using less cream and more whole milk as well as using chocolate chips instead of powdered chocolate. I have been testing milk & cream combos and haven’t found the perfect combination yet. Most have been too heavy on the cream which makes my ice cream taste more like frozen whipped cream. I chose to make a custard style ice cream for the extra challenge. I thought, “If I could make a good lemon curd then logically I could make custard for ice cream.” Sound thinking, right?
Well, here is how my night went. I poured one cup of heavy cream and 6 oz of good quality semi sweet chocolate chips into a large bowl and melted it together with a double boiler (a metal bowl sitting in a saucepan containing an inch or two of barely simmering water). Then I combined 2 cups milk, 3/4 cup sugar and a pinch of salt in a saucepan and warmed it to steaming. I whisked together the 5 egg yolks and slowly spooned about a tablespoon at a time of hot milk into the egg as I whisked. After adding countless tablespoons of steaming milk, the eggs were warm enough for me to whisk into the hot milk mixture. I was talking to my mom on the phone at this point and I remember saying those famous last words. “I did it! My custard is smooth as silk. In a few minutes it will thicken and I can mix it with the chocolate. ”
Somehow I must have heated it too much or too long because by the time I started pouring the egg mix though the strainer and into the chocolate it was completely curdled. Bummer! I tried to strain out as much egg mixture as I could but it was no use, it looked like ricotta.
Where to go from here? How can I save it. It’s almost 10pm and my chocolate craving is still roaring. I decided to strain the chocolate mixture through my mesh strainer to make sure I got all the curdled egg out. Then I added 1 1/2 cups of whole milk and 1 1/2 cups of heavy cream to the chocolate and stirred until smooth. I poured it into the ice cream maker and crossed my fingers.
5 minutes later. I am peeking in at the ice cream. Not much change. I worry that I added too much milk & cream.
10 minutes later. Its getting thicker, but I’m still worried.
17 minutes later. I have been spooning out ice cream from the opening in the top since minute 14. It’s so creamy and smooth with itty-bitty flakes of chocolate throughout. I literally cannot wait to eat it.
20 minutes and its done. I pour half into a bowl for Tom and I to share. The other half is packed into the freezer.
25 minutes. An empty chocolate stained bowl and two smeared spoons rest next to the bed. Chocolate craving sated.