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Wednesday, June 18, 2008


fathers day :: chocolate ice cream!

my hubby is into the ice cream. where i am a sort of seasonal ice cream eater, he can eat it in the middle of the winter. makes me too cold!

i love to make ice cream, so i thought that for his dad's day bbq, i'd make some. so, me and the boy did just that. chocolate ice cream for dad. and grampa.

now, the sad part of this blog post is that i took pictures, but sort of forgot to take any of the process or even one of the actual scoop in a dish looking all delectable. so, instead....

here's one of the boy checking out the machine and how it works.

here's one of the custard read to be chilled.

and one of the mess we made.

and finally, here is one of the leftovers.

yeah, it's not all that pretty, but it sure was tasty!!! next time i promise to do better photography.

hope you all had a wonderful time celebrating the dads in your life!

recipe by williams-sonoma:



  • 3 cups half-and-half
  • 6 oz. bittersweet chocolate, finely chopped
    (about 1 1/3 cups)
  • 5 egg yolks
  • 1 cup sugar
  • Pinch of salt
  • 1 tsp. vanilla extract


In a saucepan over medium heat, warm the half-and-half until bubbles form around the edges of the pan. Remove from the heat, add the chocolate and stir until smooth and blended.

In a large bowl, whisk together the egg yolks, sugar and salt until blended. Slowly add the chocolate cream, whisking constantly until fully incorporated.

Pour the mixture into the top pan of a double boiler. Set the pan over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water. Cool the custard, stirring occasionally, about 30 minutes.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving.

Makes about 1 quart.

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Anonymous beth - total mom haircut said...

Making your own ice cream. You are just all kinds of motivated over there, huh? You put me to shame.

June 18, 2008 at 9:50 PM  

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