Happy National Chocolate Ice Cream Day!
It’s no wonder why the nation would set aside a day to celebrate this delightful dessert. This creamy, luscious treat has the power to warm the coldest of hearts and cool down the hottest of days.
Making this ice cream is just as rewarding as devouring it. The sweet hum of the mixer calms the nerves as I slowly stir the cream and chocolate together, inhaling with every wave of my spoon. The chocolate bar dissipates in the fair cream, leaving it kissed with the scent and color of hot chocolate. Now at this stage, you need to muster up all the strength in your body and soul to NOT pour the chocolate cream into a mug and slurp it down with sweet satisfaction. Good things come to those who wait, and great things come to those who are making ice cream, so patience grasshopper. The gratification of pouring this cream like a waterfall into the mixer takes me back to the scene in Willy Wonka and the Chocolate Factory when Augustus Gloop goes head-over-heels into a chocolate river. At this very moment, I don’t blame the pudgy lad. I don’t blame him because I almost trip every time I run to the ice cream machine whenever it has become exhausted and stops churning from the thick richness of the chocolate cream. So in honor of the holiday, have one scoop for yourself and one for the poor, exhausted ice cream maker. It’s only fair. I judge no person when it comes to indulging in chocolate ice cream, especially not on National Chocolate Ice Cream Day!
Recipe: Makes 1 Quart
2 cups of heavy whipping cream
4 ounces of good quality chocolate, roughly chopped*
6 egg yolks
½ cup of sugar
In a small saucepan, heat the heavy cream and chocolate until the mixture begins to simmer and all of the chocolate has completely melted.
In a mixer fitted with a whisk attachment, whisk together egg yolks and sugar until thick and pale yellow in color. Slowly add the cream mixture to the yolk mixture in a steady stream with the mixer on low. Once all of the cream is incorporated, transfer the mixture to a double boiler (or a bowl over a pot of simmering water) and stir continuously until thick enough to coat the back of a spoon. Let the mixture cool in the refrigerator until fully chilled. Transfer the base to an ice cream machine and freeze according to the manufacturer’s instructions. Transfer to a container and let ice cream set completely for at least 2 more hours.
Note: (1) 4.4 oz. Lindt Milk Chocolate bar was used for this recipe. Yum!