If you’ve never had frozen custard, you are seriously missing out. It seems that Wisconsin has perfected frozen custard (Culvers, Kopps, Oscars…) but places like Arizona, it’s all about the frozen yogurt. While I do love frozen yogurt, nothing compares to the richness and creaminess of frozen custard. Unlike “regular” ice cream you’d buy in the store, which is mostly milk and ice, this recipe is full of heavy cream, whole milk and egg yolks. When you eat frozen custard you don’t get a bite of ice that immediately melts in your mouth, but instead you get a mouthful of pure creamy goodness. I can’t say enough about how good this really is. You just need to make it. Now.
Chocolate Frozen Custard
5 oz bittersweet or semisweet chocolate, chopped
2 cups heavy cream, divided
3 Tbs cocoa powder (preferably Dutch-process)
1 cup milk (2% or whole)
3/4 cup sugar
Pinch of salt
5 large egg yolks, slightly beaten
1/2 tsp vanilla extract
Place chopped chocolate in a large heatproof bowl. Prepare an ice bath in a bowl slightly larger than the bowl your chocolate is in.
In a medium saucepan, whisk together 1 cup of cream and the cocoa powder over medium-high heat. Bring the mixture to a bowl and then reduce heat to medium. Let simmer for 30 seconds. Pour the hot mixture over the chocolate and stir until smooth. Stir in remaining 1 cup of cream. Place a mesh sieve over the bowl.
Using the same saucepan (no need to clean it out) warm the milk, sugar and salt. Place egg yolks in a medium bowl and slowly pour warm milk mixture into the eggs while whisking constantly. Immediately pour the egg-milk mixture back into the saucepan. Use a spatula to move the mixture (making sure to scrape the bottom and sides of the pan) while cooking over medium heat. Continue to stir until the mixture is thickened and reaches a temperature between 170-175F. Do not let it boil! Remove from heat and pour through the mesh sieve into the chocolate mixture. Immediately move the bowl into the ice bath and whisk until the mixture has cooled. I remove it from the ice bath once the temperature has come down to about 100F. Stir in vanilla and cover with aluminum foil or plastic wrap. Refrigerate overnight.
Once the mixture is chilled give it a stir and freeze in your ice cream maker according to the manufacturer’s instruction. For a soft-serve consistency, serve immediately. For a traditional ice cream consistency, freeze for several hours before serving.
Recipe from The Perfect Scoop by David Lebovitz