冰淇淋食谱

其实我在前两年就有这个方子，但那时的我根本没烹饪这根弦。这段时间突然开了窍，一下子钻了进去，学习发挥还得出自己的经验。前阵子为我的KitchenAid Mixer 配置了冰淇淋机配件后，连着做了好几次冰淇淋，这款当然也没放过，今天就做了。这么好吃的美味，应该和朋友分享不是？所以我特意整理出这份博客，分享给喜欢自己烹饪而且也喜欢巧克力冰淇淋的朋友啦。相信我，没错的 -- 这是最最最美味的一款巧克力冰淇淋！

Ingredients:5                      Egg Yolks

3/4 cup           Granulated Sugar

2 cups             Whole Milk

1  1/2 cup        Heavy Cream

1/3 cup            Cocoa Powder

1/2 tsp             Instant Espresso Powder (速溶浓咖啡粉)5 ounces         Semisweet Chocolate, broken into pieces

1/4 tsp             SaltProcess：1.    Make sure to put your ice cream machine insert (the bowl) in the freezer overnight.

2.       In a large bowl, Whisk together the eggs and sugar for 3 to 4 minutes or until the mixture turns a

thick pale color, set aside. 

3.      Add the broken chocolate pieces in a large bowl and set aside (See picture above).

4.      In a medium saucepan, add the milk, cream, cocoa powder, instant espresso powder and salt, bring a simmer but don’t let it boil. (Be careful, must NOT let it boil.)

5.      Slowly whisk 1 cup of the hot mixture into the egg and sugar mixture and whisk until smooth.This process was called Temper The Eggs: After warming the milk on its own, whisk just a small scoop of the hot milk into the eggs and sugar. This warms the eggs just a bit, making them less likely to curdle when you stir them into the pot with the rest of the milk and then start cooking everything over direct heat.

6.   Pour the egg mixture slowly into the saucepan with the remaining milk and egg mixture and cook over low heat for about 5 minutes or until the mixture thickens.

Hint: keep the heat low and heat everything slowly. Keep stirring, scraping the bottom and sides of the pot, so the mixture cooks evenly and the bottom doesn't scorch. It's tempting to turn up the heat to make this step go faster, but try to resist! Keep slowly cooking the base until it's thickened enough to coat the back of the spoon. I set up my stove heat as #4 as mine low heat is too low and I tested that the #4 is perfect with my stove heat.

7.      Strain the mixture through a fine sieve in the large bowl over the broken piece of chocolate; allow it to sit for a couple minutes; whisk it all together until the broken chocolate is melted, cover with plastic wrap making sure that the plastic wrap is actually touching the cream mixture, refrigerate for a minimum of 4 hours or up to overnight.

8.      Add the ice cream base in your frozen ice cream machine insert which was set in the fridge frozen already over night. Turn the ice cream machine on and freeze according to your ice cream machine manufacturer’s instructions (my KitchenAid Mixer ice cream maker  takes about 20 ~30 minutes).

9.      Transfer the thickened ice cream to a freezer container (see picture above). Press a piece of wax paper against the surface of the ice cream to prevent ice crystals from forming and freeze until solid, at least 4 hours. I put the box in the frozen side of my fridge.  

Note:  Modified and also added my experience from the original recipe.

The original recipe see this link:  http://www.laurainthekitchen.com/all/episode.php?episodenumber=624