Hot Chocolate Ice Cream
To begin make the hot cocoa. You can use any brand of powdered cocoa, but you might consider some of the specialty flavors. My new favorite is a cocoa mix that is flavored with hot chili peppers and vanilla bean. Just don't skimp on the quality of the cocoa, as this is the foundation of the ice cream.
Heat 1 cup of whole milk and 1/3 cup whipping cream in a saucepan to just below the boiling point. Remove the milk from the stovetop and whisk in 2/3 cup of powder cocoa.
In a separate bowl whisk together the egg yolks with the white sugar just until you have a ribbon pattern.
Temper the yolks and sugar with the hot chocolate. This simply means to add a bit of the hot chocolate to the yolks to warm up them up. This step prevents the yolks from cooking when you pour them into the hot chocolate.
Once the egg yolks are warm pour them into the pan with the hot chocolate. Give everything a good stir and return the mixture to the stove. Heat until the temperature reaches 180 degrees F. Use a candy thermometer to gauge the temperature.
Remove the chocolate mixture from the heat immediately. Give it a final whisk and strain it to remove any lumps.
Place the mixture in the refrigerator to cool.>
Once cooled, pour the mixture into an old-fashioned ice cream freezer and follow the directions that came with the machine.
It is important to use an ice cream maker that requires ice and salt because the newer machines that just use the frozen bucket will not get cold enough.
Time to prepare: 50 minutes.