Brain Freeze...

I know, I know...I said I was laying off the sweets!  I am, really.  But yesterday my husband and I were cleaning out the pantry. My pantry is the size of a large bathroom.  Shelves lining all of the walls so I can neatly organize all of my food stores as well as small appliances, wrapping paper, cookbooks, etc.  Most of the time it is neat and organized  with an area for everything.  BUT, for the last month it has looked so bad in there that I have kept the door closed.  I mean really bad!

So, The Husband asks me what this small white appliance is that is gathering dust on the highest shelf.  I looked him like he had lost his mind. I knew that he knew what that was.  I wasn't appreciating his sarcasm at the moment so I just ignored him.  I was aware of what he was getting at.  The appliance in question was my super sweet Cuisinart ice cream maker with the extra bowl that I HAD to have a few years ago but have only used a handful of times.  I justified this purchase from Williams -Sonoma by saying I was going to make all kinds of healthy frozen treats.  And I did.  The first 2 months I used the heck out of that thing.  Then I put it on the shelf, the moths got cooler and one thing led to another and I forgot I even had it!

I think we can all say we have something similar lurking on a dark, dusty shelf in a closet somewhere.

I took his bait and to show him I made the darkest, creamiest custard base for ice cream.  That very day.  I let it cool in the refrigerator and today I popped that dark goodness in the bowl of the maker and now it's hanging out in the freezer.  And it's good, might I add.  Really good.

Looks like I showed him ;)

Rich, Dark Chocolate Ice Cream

5 ounces semi-sweet chocolate finely chopped (I used dark chocolate chips from Ghiradelli)
2 C heavy cream
2 C whole milk
2 egg yolks
1/2 C sugar
1 TB pure vanilla extract

Finely chop chocolate or in my case use the chips, it's faster.
Combine cream, milk and chocolate in a medium sized saucepan over medium heat and cook until mixture almost boils and chocolate is melted, about 5 minutes.  Reduce heat to low.

Meanwhile, beat yolks, sugar and vanilla in a small bowl until combined and smooth.  It will be light yellow.  Add a small amount of the milk/choc. mixture to temper.  Really whip it here as to not scramble the eggs!
Add the tempered liquid to the chocolate and whisk continuously  to prevent the eggs from curdling.

Cook on low heat until slightly thickened, 1-2 minutes.  This should coat the back of a spoon.
Pour into a glass bowl and sit over an ice bath in refrigerator or in my case cover with plastic (on surface of cream) and let chill overnight.

Now, this next step depends on what ice cream maker you have.  I just poured mine into the bowl of the freezer and let it run for 30 minutes.  I then added to an airtight container and put back in the freezer to enjoy later.  If you like a soft serve then it's ready to eat after it has churned in the maker.

If you have an actual 'ice' cream maker then you are familiar.  I used to have a ball you put the cream in then it went into a larger ball and your kids could roll and shake it.  Well, that broke after about 10 uses and it didn't hold much.

So do what works for you! And maybe use something you haven't looked at in a few years.  Now, where is that panini press.....