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Chocolate Ice Cream

Chocolate Ice Cream

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Makes about 1 quart.
By Dennis W. Viau; modified from several recipes.

I never liked chocolate ice cream. I don’t know why, but there is something about the flavor that isn’t right. However, I like chocolate milk. Click! Why not make chocolate ice cream with the same flavor used to make chocolate milk? That is how I came up with this recipe. I love this ice cream.

Ingredients:

5 egg yolks (save the whites for making Cats’ Tongues)
1 egg
1 cup (270g) Nestle’s Quick (AKA Nesquick)
1½ cups (355ml) milk or half and half
1 cup (237ml) heavy cream
2 teaspoons vanilla extract

Directions:

Combine the egg yolks, egg, and Quick in a small saucepan. Blend well with a whisk. Add the milk (or half and half) and blend.

Place only enough water in a large sauce pan so that the small saucepan can rest lightly in the water. (Avoid using too much water as it might overflow, and possibly scald you, when the smaller pan is set inside.) Heat the water to boiling. Set the smaller saucepan in the boiling water and stir the custard mixture while it heats to 140°F2 (60°C). Use a digital thermometer to monitor. (The heating kills any bacteria that might be present in the egg yolks. Although the risk of salmonella infection is low, I think it is better to be safe than sorry.) Do not overheat, as this will cook the eggs and ruin the mixture. Remove from the heat and add the cream and vanilla extract. Blend well. Refrigerate overnight or cool the pan in a bowl of iced water.

The temperature of the mixture before going into the ice cream maker doesn’t need to be near freezing. That will happen in the machine. Obviously, the cooler the mixture, the quicker it will freeze in the maker. I generally aim for a temperature between 40°F (4°C) and 60°F (16°C).

Assemble the ice cream maker and start the motor. Pour in the custard mixture and let it churn for about 15 to 20 minutes. (Starting the machine first is important. If you pour in the mixture with the machine turned off, the mixture will start to freeze around the insides of the canister. If you don’t get the machine running quickly, enough ice will form to jam the machine. I’ve done this and it wasn’t pretty.)

When the ice cream is done, remove it (it will be a little soft) from the canister and place in a storage container with a lid. Store in the freezer until ready to serve. For a softer ice cream, move the ice cream from the freezer to the refrigerator about 30 minutes before serving.