Chocolate Ice Cream

I've wanted to post about making ice cream since my original ice cream post. This is a lengthy process, takes two days. One day to make the custard and chill it for 4-8 hours, the second day to put it in the machine and freeze it in 4-8 hours. The recipe I prefer to use is one from the Food Network website. It's a recipe from Alton Brown, who, in my opinion is the end all be all in learning cooking techniques on Food Network. The recipe can be found here.

I start by mixing all the liquids and cocoa powder together over medium heat.

As this comes to temperature I whisk the egg yolks with the sugar.

Once this is combined I temper the yolk and sugar mixture with the cream mixture.  Basically I slowly add the cream to the yolk mixture, whisking furiously so the yolks don't curdle.  No one wants scrambled eggs in their dessert.

After these two mixtures combine I let the whole thing simmer, whisking occasionally until it's thick enough to coat the back of the spoon.

I add the vanilla last, since it contains alcohol, and if it's too hot the flavor will evaporate with the alcohol.  Lastly I put them in a couple of recycled yogurt containers to chill overnight.

Tune in to the final stage later on, when the mixture hits the machine!