Chocolate Frozen Custard

Chocolate Frozen Custard

Recipe courtesy of Tiffani Thiessen

Ingredients

  • 9 large egg yolks
  • 1/3 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup unsweetened cocoa powder
  • 3 1/2 cups half and half
  • pinch kosher salt
  • 1 teaspoon vanilla bean paste
  • cocoa nips, to garnish

Directions

In a large saucepan, whisk together egg yolks, sugar, corn syrup, and cocoa powder until well combined. Whisk in half and half until yolk mixture is fully incorporated.

Place pan over medium-low heat and cook, while whisking, until custard is thick enough to coat the back of a spoon, or temperature reaches 170°F. Remove from heat. Stir in salt and vanilla bean paste.

Strain custard through a fine mesh strainer and chill in refrigerator until it is very cold, about 40°F. Place in ice cream maker according to the manufacturer’s instructions, then serve or place in an airtight container and store in freezer.

 

Photography by Rebecca Sanabria
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