SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 262.0
  • Total Fat: 15.1 g
  • Cholesterol: 166.4 mg
  • Sodium: 39.4 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Frozen Chocolate Custard calories by ingredient
Report Inappropriate Recipe

Frozen Chocolate Custard

Submitted by: AMANACER

Introduction

a treat that isn't filled with artificial ingredients a treat that isn't filled with artificial ingredients
Number of Servings: 6

Ingredients


    Ingredients:
    2 oz Semisweet chocolate
    1/3 cup plus 2 tablespoons Hershey's special Dark Chocolate powder
    2 cups Half and Half Cream,
    4 Egg Yolks
    1/2 cup Granulated Sugar

Directions

In a small saucepan gradually whisk together the half and half and the cocoa powder until it is a smooth paste. Place over medium-high heat and bring the half-and-half cocoa mixture and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half. Add the chopped chocolate and stir until the chocolate has completely melted and is smooth.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon

Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).

Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator to soften for about 30 minutes.

Serving Size: 6 Ball 8 oz freezer jars - about 80% full

Number of Servings: 6

Recipe submitted by SparkPeople user AMANACER.





TAGS:  Desserts |

Great Stories from around the Web


Rate This Recipe