Ingredients

Source

*	David Lebovitz The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments* ISBN: 978-1580082198 www.journalnow.com

Directions

Custard requires careful attention, because if the mixture gets too hot it will curdle and create scrambled eggs, which is not the desired result. Do not let the mixture boil at any time. If the yolk mixture begins to form lumps, immediately remove from heat and lower the stove’s heat level before resuming the cooking. If only a few lumps form, they can be strained out. If more than a few form, use a hand-held or countertop blender to puree them while the mixture is still forming. If the whole mixture turns lumpy, it’s a good idea to scrap it and start over.

1. Warm 1 cup cream with the cocoa powder in a medium saucepan, whisking thoroughly to blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from heat and add chopped chocolate, stirring until smooth. Stir in remaining cup of cream. Pour mixture into a large bowl, scraping the saucepan as thoroughly as possible. Set a strainer on top of the bowl.

2. Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk the egg yolks. Slowly pour the warm milk in the egg yolks, whisking constantly, then scrape the warm egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. (Run a finger through the custard on the spatula; if it leaves a trail and doesn’t flow back together, it’s done.) Immediately, remove the custard from the heat and pour it through the strainer and stir it into the chocolate mixture until smooth. Stir in the vanilla. Stir until cool over an ice bath (a large bowl of ice water).

4. Chill the mixture thoroughly in the refrigerator, then freeze it in an ice-cream maker according to the manufacturer’s directions. (If the cold mixture is too thick to pour into the ice-cream maker, whisk it vigorously to thin it out.)

Variations:

? To make chocolate mint ice cream, stir 1/8 teaspoon mint oil or extract into custard before freezing, then fold in two cups crumbled peppermint patties.

To make Rocky Road ice cream, fold in 1½ cups miniature marshmallows and 1 cup coarsely chopped roasted peanuts or toasted almonds.

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