One of our favorite warm-weather outings is a visit to Jones’ Homemade Ice Cream in Baldwin, Mi. They make all their own ice creams, sherbets, custards, etc. Michael’s favorite thing from there is a waffle cone with chocolate ice cream. While I have no intention of reducing the frequency of our visits, it is very fun to be able to make delicious homemade treats on our own. It is deliciously rich, so a little bit goes a long way. I made this recipe exactly as it called for, but next time I think it would be fun to add a little something extra. Maybe caramel or peanuts?
Frozen Chocolate Custard
Credit: The Dahlia Bakery Cookbook by Tom Douglas and Shelley Lance
6 ounces (about 1 cup) bittersweet chocolate, roughly chopped
1/4 cup honey
1 1/2 cups whole milk
1 cup heavy cream
6 large egg yolks
1/2 cup packed brown sugar
2 teaspoons unsweetened cocoa powder
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
ice cream maker
Place the chocolate and honey in a large bowl. Place a fine-mesh sieve over the bowl and set the bowl near the stove.
To make the creme anglaise, combine 3/4 cup of the milk with the cream in a saucepan over medium-high heat and scald (bring to just below the boiling point until it begins to steam and little bubbles appear around the edges). Remove from the heat. Meanwhile, in another bowl, combine the egg yolks, brown sugar, and cocoa and use a whisk to whisk until slightly paler in color.
Temper the yolks by gradually adding a ladle of the scalded cream mixture to the bowl of yolks while whisking to warm the yolks. Pour the warmed yolk mixture into the saucepan with the cream mixture and return to medium heat, stirring constantly until the mixture is thick enough to coat a spoon. Immediately remove the pan from the heat and pour the creme anglaise through the sieveset over the bowl of chopped chocolate. Allow this to sit for 1 full minute to melt the chocolate, then use a rubber spatula to stir the mixture until smooth.
When the mixture is smooth, add the remaining 3/4 cup of milk, the vanilla extract, and the salt and mix to combine well. Place the bowl of chocolate custard over a larger bowl of ice water and allow to cool, stirring occasionally with a rubber spatula. When the mixture is cool, cover the surface of the custard with plastic wrap and place it in the refrigerator to chill for at least 2 hours or preferably, overnight.
Churn and freeze the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container. Cover the ice cream and freeze until firm, a few hours or overnight, before serving.