Here is my first attempt at a chocolate custard ice cream. It was a home run! Be sure you use good chocolate and cream.
HEATHER’S FIRST CHOCOLATE CUSTARD ICE CREAM
2 cups half and half
1 tsp vanilla paste
4 oz 100% cacao mass (I used a combination of Claudio Corralo and a Venezuelan bar)
a pinch of Kosher salt
3 large egg yolks (or 2 jumbo yolks) beaten slightly
1 tsp flour
a mounded 1/3 c sugar
1 T espresso or strong coffee
2 T creme de cacao liqueur
1 c heavy whipping cream
Heat the half and half in a sauce pan over medium heat until scalded. The cream is scalded properly when there is a rim of bubbles around the edge of the pan. Stir in the chocolate, broken into pieces, and the vanilla paste and stir until the chocolate is melted.
In a small bowl mix the yolks, sugar, flour and salt and mix well. Whisk into hot milk in dribbles and mix well. Over low heat cook the custard until it is very thick and coats the back of the spoon.
Strain into a metal or glass bowl and chill well. I pressed a piece of waxed paper onto the surface of the custard to prevent a skin from forming.
When you are ready to churn the ice cream, gently mix the whipping cream, espresso and liqueur into the custard base and mix well.
Freeze per the directions of the machine.
Harden or cure the ice cream in the freezer overnight or for 3 hours minimum. Allow to soften for 30 minutes before serving.
Makes 1 1/2 pints