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Chocolate Block Ice Cream Recipe
I’ve always said if you want kids to eat have them help make it… well that applies for if you want help in the kitchen too! I’m sure there will be no protests if you are offering chocolate block ice cream but instead of running to the store to buy it in the freezer section, you can buy the ingredients at the grocery store and make it yourself. You will need an ice cream maker for this recipe but you can get one of the ice cream ball ones that you take turns shaking too. This is easy to make with only 7 ingredients and there are lots of variations you can add to make it your own special recipe. You can scroll to the bottom to print this recipe!
SERVINGS: 6
Preparation:
8 tablespoons AMERICAN HERITAGE® Chocolate Block
3 cups whole milk
1 cup heavy cream
1 vanilla bean
1 cup sugar
Salt
6 large egg yolks
- Finely grate AMERICAN HERITAGE® Chocolate Block onto a sheet of wax paper. Stir together the milk, cream and vanilla bean in a heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring frequently.
- Add the sugar and a small pinch of salt, stirring until dissolved. Gradually pour in the grated chocolate, stirring constantly, and continue stirring until completely melted.
- Whisk the egg yolks in a medium bowl until smooth. Gradually beat in about 1 cup of the hot chocolate milk and slowly stir the egg yolks back into the simmering liquid. Cook, stirring constantly, until the custard is thickened enough to coat the back of the spoon. Remove from the heat and stir until slightly cooled, about 5 minutes. Remove the vanilla bean (it can be rinsed, dried and re-used).
- Freeze in an ice-cream machine according to the manufacturer’s instructions until set but still a little soft. Scoop into a 3-quart mold, or several smaller molds, running the spatula through the ice cream and tapping the mold firmly to remove any air bubbles. Fill the molds completely. Cover and freeze until set, about 2 to 4 hours. The ice cream may also be set without molding it: scoop it into a freezer-safe container and freeze until set.
- To serve molded ice cream, dip the mold briefly in hot water, or wrap briefly in a towel heated in a clothes dryer. Run a knife around the top edge to loosen the ice cream from the mold. Invert the mold over a serving dish and gently lift the mold from the ice cream. If not molded, serve in small scoops.
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