A classic ice cream. This is one of our favs. Our freezer is pretty much always stocked with it, and all 4 of us love to sneak bites. Enjoy! Oh, and PLEASE look for chocolate that contains non-GMO soy lecithin and sugar. We are working on summarizing the dangers of
GMO’s for you, and will post this life-changing information soon!
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 5 egg yolks
- 3/4 pure honey
- 1 vanilla bean (if you don’t have a vanilla bean, you can substitute 1 tablespoon pure vanilla extract)
- 1 cup chocolate chunks (or a chopped up chocolate bar – we like Theo Organic Chocolate)
1. Pour cream into a large bowl. Cut vanilla bean lengthwise, scrape out seeds, and add seeds as well as bean into cream and allow to soak. Set a strainer on top of it. Set aside.
2. Combine milk and honey in a saucepan and warm over medium heat for 2 minutes.
3. SLOWLY pour warm milk mixture into separate bowl containing egg yolks, stirring constantly. Continue until all the milk mixture is added to the eggs. This is called tempering your eggs.
4. Scrape egg/milk mixture back into saucepan and cook over medium heat until custard begins to form, again stirring constantly. It’s fairly obvious to tell when the mixture is thick enough…. the back of your spatula will be coated with the mixture when it’s ready. Don’t over cook this, or you’ll end up scrambling your eggs.
5. Pour egg/milk mixture through the strainer and into the cream. The strainer should catch any egg that cooked…. I usually end up with a tablespoon or so of egg in my strainer.
6. Stir, cover, and chill the mixture in the refrigerator for at least 4 hours. Then, discard vanilla bean and make the ice cream according to your machines’ instruction.
7. Just before ice cream solidifies, add chocolate chunks to the ice cream maker so that it mixes evenly throughout.