I love making home made ice cream. I've been so spoiled by it that nothing but the best and freshest commercial ice cream will ever come near my mouth again. Controlling every aspect of the production and knowing in you heart exactly what went in it is so satisfying.
Ingredients (Please excuse the antiquated Imperial measures. What is this, the time of Charlemagne?)
1 Quart Half and Half
1 Quart Heavy Whipping Cream
Up to 20 Ounces Dark Bittersweet Chocolate, broken into bite-sized pieces. (Swiss, if you can find it. Lindt makes huge 300G bars, two of which I used for my recipe.) If you're a dark chocolate lover, use 20 to 25 ounces. If you're more of a milk-chocolate person, use only 10 to 15 ounces.
1.5 Cups of Sugar (Or more or less if that suits your fancy but 1.5 cups is what worked for me.)
6 Whole Eggs
At least 4 shots of espresso. (Decaf is acceptable. Either way you must buy it from some nice crunchy granola-type locally owned coffee shop that sells only free-trade products. The premises MUST smell of patchouli and grad students, otherwise you never know if the coffee is of the highest quality.)
1) Pour all of the half-and-half into a large stock pot over medium heat.
2) Once the half-and-half has heated, add the chocolate a few small chunks at a time while stirring with a large spoon or a whisk. Wait until the previous addition of chocolate has dissolved before adding the next. Continue this process until all of the chocolate has been added.
3) Add the sugar and stir to dissolve.
4) In a separate container (usually a large bowl) break all 6 of the eggs and beat thoroughly. Then, slowly add the eggs to the stockpot while continuing to stir.
5) Raise the heat to medium-high and continue to stir vigorously. Once the eggs cook completely, the mixture will thicken noticeably. This should not take longer than 5 minutes. Stirring continuously is important to prevent scorching. You have now created custard. All of what we in the U.S. call "ice cream" is actually frozen custard if the mixture contains eggs.
6) Cool the mixture as quickly as possible. Insert the stopper in your kitchen sink and add ice, as much as half filling the sink. Add enough cold tap water to cause the ice to float. Set your stock pot into the ice and continue to stir. The mixture will come to room temperature very soon. Now pour the mixture into a pitcher and set it in the refrigerator. Or, if you have room, cover the stock pot and set it in the fridge. Allow this mixture to cool for at least an hour, or overnight.
7) Once the custard has chilled, it will resemble (duh) custard or pudding in texture. Please resist the temptation to eat all of the chilled custard with a spoon while sitting on the kitchen floor. OK? Right, let's continue.
8) Add all of the heavy whipping cream and espresso to the chilled custard. If you're looking for a specific coffee-to-chocolate flavor mixture, feel free to add the coffee slowly. Stir, taste, repeat. If you find the mixture does not have enough sugar, you must dissolve sugar in hot water (creating "simple syrup") in order to sweeten the mixture. Adding plain granulated sugar will not do at all.
9) Once the custard, coffee, cream, mixture is thoroughly mixed, freeze it according to the directions on your ice cream freezer. Please remember that ice cream freezers have recommended capacities for a reason. You must leave room for the ice cream to expand as air is incorporated into the mixture. Otherwise, you will be punished. Yes, punished.
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