Although spring is barely upon us the lengthening days and sunshine are making me ache for summer.
Not the real summer of days and days over 40 degrees and sleepless, sweaty nights. No, I imagine long, languorous evenings by the pool (I don't even have a pool), watching the children swim and eating chocolate ice cream.
Anyhoo, I made this vintage recipe earlier in the week and I am in love. First it was frozen butter pecan mousse and now this. Yummmm! I did change the original by using more chocolate than the recipe asked for, but that can only be a good thing, can't it?
Technically this is not ice cream as it doesn't include cream, but it has the advantage of not needing re-beating to avoid ice crystal formation. I have only just discovered how evaporated milk beats up like cream when it's cold. Amazing!
Here's the recipe.
Rich Chocolate Ice Cream
125 g (4 oz) good quality dark chocolate (not compounded)
375 g (1 1/2 C) evaporated milk
1/4 C water
1/2 C sugar
2 egg yolks, beaten
1 tsp vanilla
Using a double boiler (I rested a glass bowl over a saucepan of simmering water), scald 1/4 C evap. milk, water and sugar. Pour in egg yolks and whisk mixture constantly for five minutes.
Gradually whisk in melted chocolate and vanilla, beating until thoroughly blended.
Chill chocolate custard mixture in the fridge. Also, chill the remaining evaporated milk.
When very cold, beat the leftover evaporated milk until very stiff. An electric mixer is best for this and it may take up to 10 minutes. Fold in chilled chocolate mixture and freeze until firm.
For more kitchen tips, visit Kitchen Tip Tuesday at Tammy's Recipes