Chocolate Custard

Ok, I realize it's INCREDIBLY pedestrian to chat about the weather, but seriously- can't we please talk about the weather?!  I swear the sun is full on bi-polar.  Someone get that thing on some lithium because I'm going insane.

Allow me to back up before you start questioning my demand to put a star on mood-regulating drugs......The last few weeks have been amazing.  Actually, the last few months.  I never saw more than a dusting of snow all winter.  It was bright and lovely and sunny and in the 80s most of March.  It was full-on "let's get the AC pumping" hot last week.  And now I'm sitting here at my desk, a week away from May, shivering in several layers of sweaters and tights and other winter apparel while cities as close as Philly are talking about getting snow tonight.....

Seriously Sun- go see a doctor....


Now that I got that out of my system, on to the actually good stuff.  The food stuff.  The chocolate stuff.  The custard. (Or ice cream. or whatever you want to call it) 

This was made last week when it was super warm and Summer was being a big tease.  You should know- I have a pretty big crush on Summer. I love everything about it.  BBQs and cold beer, vacations, 4th of July picnics, outdoor concerts, sun dresses and suntans, and lots and lots of frozen treats. 

This custard is like wonderful. Rich and velvety.  Perfectly sweet. What makes it custard- lots and lots of egg yolks.  4 to be exact.  That's how you know it's good. It's totally worth the few extra steps required.   And the purchase of an ice cream maker.  I have an older version of this one for anyone that's curious.



Adapted from this recipe

What You’ll Need

• 2 cups (1 pint) Half and Half
•  ⅓ cup + 2 Tbsp Cocoa Powder
• 1 ½ tsp Vanilla Extract
• 2 oz Semi-Sweet Chocolate, chopped
• 4 Large Egg Yolks
• ½ cup Sugar

What To Do:

1. Whisk together half & half and cocoa powder in a sauce pan over medium-high heat until smooth.  Continue to whisk until mixture begins to foam up.  Remove from heat and stir in chopped chocolate and vanilla until fully melted and incorporated.
2. While the milk mixture is warming up, whisk together egg yolks and sugar in a medium-sized bowl until light and fluffy.  Slowly pour the milk/cocoa mixture to the eggs, whisking continually as to not to curdle the eggs. 
3. Once combined, pour back into sauce pan and heat on medium-low until custard has thickened.  Allow to cool to room temperature, then cover and chill overnight in the fridge.
4. Once cooled, transfer to your ice cream machine and process according to your machine’s directions.  It’s pretty soft and loose when it comes out of mine, so I put mine in the freezer for a couple hours before serving.