chocolate ice cream

A UK based blog, Domestic Sluttery, started this new "pudding club", where once a month, they are going to announce a new pudding theme, and participants are to make a recipe, photograph and blog about it.

So of course, I decided to join in! I like that it's very lax in its rules. You make something, post it whenever, the Domestic Sluts share the posts when they can, and recap the first Monday of every month. Plus, I'll get to discover new blogs! Always fun!

My only issue is that the Canadian in me is not so familiar with the "pudding" term. I assume that it refers to their word for dessert. But then, in their inaugural post, they used the word "puddingy". And examples of puddings for this month's theme "chocolate", were a soufflé, a mousse, or a chocolate fondant pudding. Sure, they're desserts, but they are also like actual puddings (my understanding of pudding, a creamy, egg, milk or cream based concoction...).

In honor of this month's chocolate theme, I made chocolate ice cream. See, until I can understand this better, and see what the other participants in this club made, I made something safe. It's pudding (custard) based and I eat it for dessert, so yeah. Safe!

The recipe is out of a book from a famous ice cream shop in the states that I've never actually been to. I've made a couple recipes out of it so far, and they were very good. 

Chocolate Ice Cream

recipe source: sweet treats and sugar cones

6 egg yolks
12 tbsp sugar
1/4 cup cocoa powder
1 cup milk (1%)
1 3/4 cups heavy cream
1/4 tsp kosher salt
1 tsp vanilla

Their method is pretty traditional, where egg yolks and half the sugar are whisked together and set aside, and a mixture of cream, milk, sugar, salt and flavorings, in this case, cocoa powder is brought to an almost boil. The cream mixture is gradually whisked in the egg yolks to temper them, and the whole thing is transferred back to the saucepan to cook until the mixture thickens enough to coat the back of a spoon.

The mixture has to be completely chilled before being churned in an ice cream maker. Right out of the ice cream maker, the chocolate ice cream was super smooth, yet was slightly chewy. It looked like the perfect soft serve ice cream. I stuck it in the freezer overnight, and it came out perfect! The chocolate flavor isn't very pronounced, but it tastes like a milk chocolate ice cream.

For more information about the Sluttery Pudding Club, click on through to their site, and please visit the blogs of other participants in this club!