National Chocolate Ice Cream Day
My horoscope was funny today: “You may tell everyone you know that today is National Chocolate Ice Cream Day, but being such a blabbermouth costs you later when you drop by the ice cream parlor for your fair share of that sweet, creamy chocolate delight, only to be told that they ran out hours ago.” That definitely sounds like something that would happen to me! So you Aries, get out there early and get your share of chocolate ice cream!
I opted to not make chocolate ice cream, since really, making ice cream is all the same process and I feel I got my share making strawberry ice cream (also, I have no more egg yolks after making German Chocolate Cake and it’s frosting and I have a blister from stirring the aforementioned frosting for 18 minutes). But if you feel so inclined to make chocolate ice cream, here is a recipe…
Double Chocolate Ice Cream
From Cooking Light
1 1/3 cups sugar
1/3 cup unsweetened cocoa
2 1/2 cups 2% reduced-fat milk, divided
3 large egg yolks
1/2 cup half-and-half
2 1/2 ounces bittersweet chocolate, chopped
- Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Stir in 1/2 cup milk and egg yolks. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.
- Place half-and-half in a microwave-safe dish; microwave at high 1 1/2 minutes or until boiling. Add chocolate to half-and-half and stir until smooth. Add half-and-half mixture to pan and stir until smooth. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.