There are times where all you do is look forward to the weekends and then when they get here they just don't live up to the hype. I just wasn't in the best mood to enjoy the weekend. But when that happens, I find myself cooking and baking more. I feel the creativity pushes out the negative energy. And it makes a lot of people happy.
So today is National Chocolate Ice Cream Day so there is no better time for me to share the mad ice cream making that has taken place in the past few days.
It started with all the sorbets that I've been trying. Since they went over so well, I decided to make chocolate ice cream. There are are very few things that are better than a really good chocolate ice cream. And it can drown the sorrows that Mondays bring.
Let's hope my ice cream maker holds up.
Chocolate Ice Cream
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
8 oz bittersweet chocolate chopped
Heat on medium the milk and cream together in a saucepan. In a separate bowl whisk eggs and sugar. When milk is hot but not boiling take off the burner and pour into the eggs in a small stream to bring the temperature of the eggs up but gradually so you don't scramble them. I like to use a ladle to pour the milk in so you can control it better.
Return the mixture into the saucepan and heat until it thickens and mixture can coat the back of a spoon. Take off the burner and mix in the bittersweet chocolate. Mix until it melts. Place in a bowl and chill completely. Once chilled freeze in your ice cream maker according to the instructions.