Now, I have to preface this post by telling you something that makes most people, especially women, cringe. I don’t really like chocolate. It just doesn’t do it for me. The thought of chocolate cake churns my stomach. It probably has something to do with the fact that my mother is allergic to it, and therefore I didn’t really eat it growing up. Regardless, I am a stereotype of a woman, and sometimes, i want it. But my way.
This recipe for chocolate custard came with my ice cream maker and as usual, i tweaked it to suit my needs. I promise to take a better photo next time I eat some, the first time i was so excited and ate all the cherries before realizing that you’d probably like a picture. Sorry bout that.
Nutrition – I think not.
2 cups whole milk
1 1/2 cups heavy cream
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp cayenne pepper
2/3 cup sugar
5 egg yolks*
1/2 cup dried cherries
6 oz chocolate – i swear by Spicy Maya Bars
1 handful fresh cherries* to top
whipped cream, also to top…i used Whipahol for that added kick
Step 1 – In a medium sized saucepan, whisk together milk, cream, vanilla, spices, salt, and half the sugar and bring juuuust to a boil over low heat.
Step 2 – While that is warming up, whisk egg yolks and the other half of your sugar together in a bowl until it looks pale and thick. I attempted to make meringue cookies with my leftover egg whites, but they failed miserably and you will never see them, haha. Now, egg porn!!!MY FAVORITE!!
Step 3 – Chop your chocolate and put it in the bottom of a big mixing bowl
Step 4 – once your milk mixture has come to a slight boil, start adding it in small amounts to your sugar eggs, stirring all the while. Only add 2/3rds of your milk mix, keep the rest in the pot and put back on the stove on lower heat, and pour your new mix in on top of it. DO NOT LET BOIL or you’re gonna get scrambled eggs. Gross. You want to stir this with a wooden spoon until it thickens enough to coat the back of the spoon.
Step 5 – Pour your mix through a mesh strainer into your bowl of reserved chocolate and dried cherries.
Step 6 – Cover and refrigerate for 2 hours
Step 7 – put in yo ice cream maker and hit the on button.
NOW, Step 7 should have been that simple. However, the people at Cuisinart evidently did not test this recipe before including it in their book. It makes too much for the machine, and you will end up with this…
And you will be angry. But don’t you worry, I have found a way to cheat the system. Yes, I could make less mix. But then I would have less custard. With my next batch of custard (Peach Apricot, coming soon) I tried this…Put 2/3rds of the mix into the machine and when that is ready, quickly scoop out, and then put in the rest. The freezer bowl stays cold long enough, even in the summer.
Step 8 – Serve with whipped cream and cherries. So spicy. So good.
You make me want an ice cream maker so badly with these posts!
It is the best thing I bought all year! Missed you at book club last night! I’ll be posting it later