As most of us stay home during Shelter-In-Place, here’s a destination-themed recipe sure to please the whole family!
It comes to us from our Cerulean Affiliate Advisor, Julie Hamilton, a Bay Area resident and mom of two. The kids love this special treat, and it reminds Julie of the best of northern California.
6 oz. Ghirardelli chocolate (semisweet or dark)
1 ½ c. whole milk
1 ½ c heavy cream
1/3 c Ghirardelli cocoa powder
¾ c granulated sugar
6 large egg yolks
2 tsp. pure vanilla extract
¼ tsp. kosher salt
- Freeze the bowl of your ice cream maker the night before.
- Carefully melt the Ghirardelli chocolate in a double boiler. A quick way to do this is to bring water to a boil in a saucepan. Pour your chocolate into a bowl and place the bowl over the boiling water, stirring while the chocolate melts. Set aside.
- In a saucepan and over medium heat, whisk together milk, cream and cocoa powder. When mixture begins to boil, remove from heat and set aside. In another bowl, whisk sugar and egg yolks until pale about 3 to 4 minutes (a hand mixer can be used as well). While constantly whisking, gradually add hot milk mixture, one ladle at a time, to egg mixture.
- Pour the mixture into the saucepan and whisk in melted chocolate. Place over low heat. Cook and stir constantly until mixture thickens, making sure that the mixture never comes up to a simmer around 4 to 5 minutes. The mixture should be around 170 degrees, if you have a candy thermometer
- When the custard is thickened, stir in vanilla and salt. Strain into a large bowl. Let cool to room temperature and then cover and chill for about 3 hours.
- When the custard is chilled and your ice cream bowl is ready, churn your ice cream according to the directions. (Our Kitchen Aid does a great job).
- When finished churning, transfer to freezer safe container and let freeze for at least 3 hours.