Hot Chocolate Ice Cream

Oxymoron?  I think not.  First of all, if you haven't met my mom.  Do so.  She has a little blog that she updates from time to time and I must let you know that when she writes, you wont want to miss it.  She is a librarian, an ex-english teacher.  She belonged was a Kappa Kappa Gamma in college, she wore red shoes when I was growing up.  She schools me in the kitchen every time.  Her french fries are amazing, but they don't hold a candle to her chocolate cake.  And that chocolate cake is in a tight race with her hot chocolate. And because I live in a summer all year round climate, I went ahead and made her hot chocolate into ice cream.  This is Mom's Hot Chocolate Ice Cream.  Trust me.  It's different than regular chocolate, and it's creamy, and if it melts, then heat it and it's like your'e drinking a bit of my childhood.

And friends, this would be the perfect addition to my Vanilla Bean Cake.  And that's that.  Like my mom, this post is better left to be experienced.  Please enjoy, and enjoy fully.  What color shoes are you wearing?  It makes a difference when you eat ice cream, I promise.

Pass the marshmallows please.


Mom's Hot Chocolate Ice Cream


1 1/2 cups heavy whipping cream
1 1/2 cup whole milk
3/4 cup brown sugar
1/4 cup unsweetened cocoa powder
5 egg yolks


Place heavy cream, milk and brown sugar in a large saucepan over medium heat.  Heat while stirring continuously until sugar has dissolved completely.  Pour coco powder in mixture and whisk briskly until all powder is not mixed into milk, cream and sugar mixture.  Mixture will turn brown.  Remove from heat, and whisky in egg yolks at a very rapid pace.  The egg yolks should be poured into pan at a slow and steady stream, taking time to mix well.  If you need to break up the mixing, go ahead, it's worth it otherwise you will get eggs in your ice cream.   Place back on heat and let small bubbles form around the edges.  Remove from heat and let cool by placing mixture into bowl and put that bowl over ice.  Once cooled to room temperature, pour into ice cream maker that has been frozen according to manufacturer's instructions.  Serve immediately or store in an air tight container until ready to serve.  Enjoy!