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Frozen Chocolate Cream

serves 8

6 egg yolks 1 cup sugar
1 cup whole milk
10 oz. semi-sweet chocolate chunks
1 cup heavy whipping cream

In a heavy bottomed saucepan, whisk the egg yolks with 1/2 cup of the sugar until the mixture is light colored and forms ribbons when poured off the spoon. Heat the milk and the remaining sugar in another saucepan until the mixture just comes to a boil. Pour a little of the hot milk mixture into the egg and sugar mixture whisking to combine. This helps the eggs to get ready for more heat and keeps them from curdling. Then, slowly add the remaining hot milk mixture to the egg mixture whisking continuously until it is well combined.

Cook the custard over medium heat, stirring constantly, until the custard thickens. Be careful not to let the custard boil as it will curdle the eggs. When the custard leaves a thick layer on the back of your spoon, it is ready. Immediately remove the pan from the heat and continue stirring for a couple of minutes until the temperature drops a little.

Add the chocolate to hot custard and continue beating the custard until it is room temperature and forms a ribbon when dropped from the spoon. This could take about 20 minutes depending on how cool your kitchen is.

Whip the cream until it holds firm but soft peaks. Fold the whipped cream into the chocolate custard. Ladle the finished chocolate cream into a serving container or individual serving dishes and freeze.

© Pam Williams

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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