Made some extraordinary ice cream. A silky smooth chocolate. Was perfect for a hot summer day and even better with our homemade waffle cones and yes, even homemade sprinkles. But those are posts for a different day.
I went looking for a recipe that would use my getting old half and half. And eventually went "oh! Ice cream!" Dug out my ice cream maker and tada! The ice cream maker I use is one that you put the base in the freezer and then stir the ice cream as it freezes yourself. This recipe came with the machine.
Chocolate Silk Ice Cream
1 cup sugar
3 egg yolks
1 1/2 cups milk
2 cups cream
1/3 cup cocoa
1 tsp vanilla
Beat milk and egg yolks together. Blend in sugar. Cook over medium heat, -stirring constantly-, until thick enough to coat the spoon. Remove from heat, -sift- cocoa into the mixture, then beat until well blended. Cool. Add cream and vanilla. Mix well. Refrigerate overnight.
Place in ice cream maker next day.
(makes a quart)
I used half and half for both the milk and cream and turned out just fine. And before I put the mixture in the fridge I strained it through a thin strainer. For me it was a needed step as some of the egg mix was too cooked, and a few bits did get caught. After all was said and done it was a deliciously chocolate ice cream and made with no preservatives. It even lasted in the freezer for my husband to have some the next day.
~Add some marshmallows, whip cream, and a cherry and you have yourself a sundae any ice cream shop would be jealous of!