Summer is fleeting. To try and make the most of it, my dear wife whipped up this yummy custard this weekend. A custard-based ice cream is a little more work, but the smoothness and the rich flavor make it worth it.
4 egg yolks
1/2 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 cup whole milk
1 cup whipping cream
2 teaspoons pure vanilla extract
1/4 cup sliced almonds, toasted
In a medium-size bowl, beat the egg yolks and sugar together until the mixture is thick and lemon colored. Add the cocoa and beat to combine. Set aside.
In a small heavy saucepan over low heat, bring milk just to a gentle simmer – just until it begins to bubble around the edges – and remove from the heat.
Gradually whisk the hot milk into the egg mixture. Pour the mixture back into the saucepan and cook over a low heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon (stir constantly, don’t let it boil or the mixture will curdle), about 5 minutes. Check with an instant-read cooking thermometer, the temperature should be between 165 and 180°F.
Remove from heat and cool the custard quickly by setting the pan in ice or cold water and stirring for a few minutes. Place cooled mixture in the refrigerator for at least 4 hours, but preferably overnight as this will give the ice cream more body and a smoother texture.
When the custard base is cold, stir in the heavy cream, vanilla extract and half the almonds. Stir until mixture is well combined. The custard is now ready for the freezing.
Set up your ice cream maker according to the manufacturer’s instructions. We used a Krups machine that is just about as simple as it gets- freeze the bowl, insert the paddle, pour in custard, slap the lid on and let it run for 20 minutes.
OMG – rich, creamy, eggy, chocolaty wonderfulness! The almonds added a great little crunch and nutty flavor. Not too sweet, but very rich and filling. The perfect summer treat.