Prep 30 mins
Cook 1 hr
I came up with this recipe after a lot of experimentation. I tried using as many methods as I could think of using different pots and heat settings. I even tried using a double boiler. Every time the result was curdled eggs. After a lot of research, I decided to try using the microwave. I can tell you that there is no other way to make custard! I've made several batches now and each one has been thick and smooth without and eggy taste. This is exactly the way custard should be and it makes for some great ice cream.
- "chocolate syrup".
- Combine the sugar, water, and cocoa in a medium sauce pan.
- Stirring constantly, bring the mixture to a rapid boil.
- Remove the mixture from the heat and allow it to cool.
- Once cool stir in the vanilla.
- "custard base".
- Start by heating the half and half in the microwave.
- Heat for 2 minutes, then stir.
- Check the temperature with a thermometer.
- Heat for 30 seconds, then stir.
- Check the temperature again.
- Continue heating for thirty second increments until the half and half reaches 170 degrees.
- Place the eggs and yolks in a blender.
- Blend on the slowest setting until thoroughly mixed.
- Again, set the blender to the slowest setting and slowly add the sugar, honey, salt, and heated half and half.
- Heat the mix in thirty second increments until it again reaches 170 degrees.
- Set aside to cool.
- Once the chocolate and custard have both cooled to room temperature, put them in the fridge to chill for one hour.
- Pour the chocolate, custard, and whipping cream into your ice cream maker.
- Freeze according to the ice cream makers directions.