Frozen Chocolate Custard

READY IN: 1hr 30mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • "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.
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