Chocolate Custard Ice Cream Food

CHOCOLATE CUSTARD ICE CREAM

Steps:

• In a pan, place the can of condensed milk (unopened) and cover it completely with water. Bring to boil, then simmer for about 3 hours, making sure the can stays covered in water.
• Once it's done, leave it to cool completely, then open it carefully.
• Combine the water and evaporated milk. Mix a little of the milk mixture with the custard powder.
• Add the rest of the milk and heat to thicken. Stir in the boiled condensed milk then chill the mixture in the fridge.
• Grate the chocolate and beat it into the mixture with the egg.
• Place in the freezer until it begins to freeze, then beat with an electric beater.
• Place in the freezer again until hard. Alternatively you can place it in an ice cream churner.

CHOCOLATE ICE CREAM

Steps:

• Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

KETO CHOCOLATE ICE CREAM

Steps:

• Add the heavy cream and cocoa powder to a medium saucepan and whisk until the cocoa is fully incorporated. Set over medium heat and bring to a simmer, stirring occasionally. Remove from the heat.
• Whisk together the stevia, vanilla, salt and egg yolks in a large bowl until lightened in color, about 1 minute. Slowly drizzle in 1 cup of the hot cream mixture, whisking, then pour the mixture back into the saucepan and set over medium heat. Cook, stirring continuously with a rubber spatula, until the mixture thickens, coats the back of a spoon and reaches 180 degrees F on a thermometer, about 6 minutes.
• Transfer the custard to a large bowl and stir continuously until the mixture cools to room temperature. Cover tightly with plastic wrap and chill until cold, about 3 hours. (For faster chilling, set the bowl in a larger bowl of ice water and stir until cold.)
• Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe resealable container and freeze until set, at least 1 hour.

CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
• Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.

FROZEN CHOCOLATE CUSTARD

Steps:

• "chocolate syrup".
• Combine the sugar, water, and cocoa in a medium sauce pan.
• Stirring constantly, bring the mixture to a rapid boil.
• Remove the mixture from the heat and allow it to cool.
• Once cool stir in the vanilla.
• "custard base".
• Start by heating the half and half in the microwave.
• Heat for 2 minutes, then stir.
• Check the temperature with a thermometer.
• Heat for 30 seconds, then stir.
• Check the temperature again.
• Continue heating for thirty second increments until the half and half reaches 170 degrees.
• Place the eggs and yolks in a blender.
• Blend on the slowest setting until thoroughly mixed.
• Again, set the blender to the slowest setting and slowly add the sugar, honey, salt, and heated half and half.
• Heat the mix in thirty second increments until it again reaches 170 degrees.
• Set aside to cool.
• Once the chocolate and custard have both cooled to room temperature, put them in the fridge to chill for one hour.
• Pour the chocolate, custard, and whipping cream into your ice cream maker.
• Freeze according to the ice cream makers directions.

CHOCOLATE ICE CREAM

Steps:

• Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
• Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
• Using an electric mixer, beat egg yolks and 7 tablespoons of sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175° about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
• Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
• Process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container; freeze for 3 days before eating. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen.

CLASSIC CUSTARD ICE CREAM BASE

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

VERY CHOCOLATE ICE CREAM

Steps:

• Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
• When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.