It’s been hot around here. Like, real actual over 90 degrees weather.
(And no rain to boot!)
I find it humorous that so many people in the Northwest complain about our dreary cloudy and rainy weather we get alot of, and then go absolutely crazy about how hot it is when we have a week of heat.
I have to admit I prefer the fall and winter, when I have more reasons (and excuses) to bake, make soup, and curl up with my girls and read.
So what to do in this heat? Make ice cream of course!
(What, did you think I was going to say, hiking?) : )
This is so far the best ice cream recipe I’ve ever made. Ever. But I suspect I’ll be equally impressed by other recipes out of The Perfect Scoop by David Lebovitz. The recipes all look amazing.
I did change it, making 1 1/2 quarts instead of 1 (If I’m making ice cream, you can bet I’m making the maximum amount that will fit in my ice cream maker!) I also never have whole milk in the house (yet I have cream, ironic, I know.) Since we always just have fat free I always adjust ice cream recipes by adding extra cream and a little less milk. If you are using whole milk, just use 2 1/4 cups each milk and cream.
So to sum it up: this ice cream is super creamy, silky, and pretty much perfect. If you don’t like it then you’re probably one of those people who lie and say they don’t like chocolate. ; )
I left out the optional cocoa nibs but I grabbed some I saw in the store the other day and can’t wait to try it with them. I think they’ll add a great dark crunch.
MILK CHOCOLATE ICE CREAM
Makes 1 1/2 quarts
12 oz milk chocolate, finely chopped or use chips
2 3/4 cups heavy cream
1 3/4 cups fat free milk
1 cup sugar
large pinch salt
6 egg yolks
3/4 cup cocoa nibs or semisweet or bittersweet chocolate chips, optional
Combine milk chocolate and cream in a bowl and microwave at 50% power for 3 minutes (or until melted), stirring every 30 seconds. Put in a large bowl and set a fine strainer over it. Set aside.
In a medium saucepan combine the milk, sugar, and salt and heat over medium heat.
Whisk the egg yolks in a large bowl and as soon as the milk mixture is warm, slowly pour it into the egg yolks, whisking constantly.
Pour back into saucepan and heat over medium heat until it thickens slightly and coats the spatula.
Pour through the strainer into the melted chocolate.
Set over an ice bath and stir until cooled.
Chill in the fridge until well chilled, then freeze in an ice cream maker. Add the cocoa nibs the last few minutes of churning if using.
Recipe adapted from The Perfect Scoop by David Lebovitz