Homemade Ice Cream

Last week, I bought a Rival ice cream maker to replace an older, countertop maker that I've never really liked. I am planning to make homemade ice cream for my daughter's upcoming birthday party. Of course, I think it's a good idea to try out any new appliance prior to a big event. This weekend I made homemade chocolate ice cream and I think it turned out very well.

There is nothing better on a hot summer day than a big bowl of soft ice cream, fresh from the canister. I decided to make this on Sunday evening, with the temperature outdoors about 100 degrees in the shade. I might reconsider for next time. Visualize this scene: it's 100 degrees outside, I'm running back and forth to our ice cream maker (located about 20 steps from our deck outside the back doors) with ice and rock salt. When I'm not running to the ice cream maker, I'm checking the salmon on the grill and watching the ravioli that's cooking on the stovetop. My husband was feeding our daughter in her high chair (she was busy feeding the wiener dogs her macaroni and cheese over the side of the chair). It was really quite a scene. And the ice cream still came out well.

Chocolate Ice Cream

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

From Alton Brown, Good Eats on Food Network