Con Poulos
I’ve been making my own ice cream every summer for years!
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Yields:
12
servings
Prep Time:
0
hours
30
mins
Total Time:
9
hours
30
mins
c.
plus 2 tablespoons heavy cream
oz.
dark chocolate chips (about 1 cup)
c.
unsweetened cocoa powder
c.
chopped chocolate-mint candies (such as Andes)
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- Heat the half-and-half and sugar in a large saucepan over low heat, stirring occasionally, until just simmering. Remove from the heat.
- Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3 to 5 minutes. Temper the egg yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding.
- Pour the mixture through a fine-mesh strainer into a medium bowl. Add 1¾ cups heavy cream and the vanilla, stir to combine and set aside.
- Heat the remaining 2 tablespoons heavy cream with the chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring, until smooth and melted, 3 to 5 minutes. Remove from the heat. Add 1 cup of the prepared custard and whisk to combine, then pour the chocolate custard into the remaining vanilla custard, whisking to combine. Whisk in the cocoa powder.
- Churn the mixture in an ice cream maker according to the manufacturer’s directions. Stir in the chopped candy and transfer to a freezer-safe baking dish or loaf pan. Cover and freeze until firm enough to scoop, at least 8 hours.
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