27 November 2011

vanilla chocolate chunk ice cream

this was the 2nd batch in a week, with some modifications to improve upon the first (and double the yield, since the first batch was small). preliminary taste tests indicate success; i'll wait for an overnight freeze for the real test.

dairy for this batch was not as top-notch as the first, but it seems to have worked out.

1 cup heavy cream
2 c. whole milk
3 c. half and half
3/4 c. sugar
2 pinches salt
9 egg yolks
1 1/2 tsp vanilla extract
2 vanilla beans
1 bar Lindt 70% chocolate (put in freezer)
4 tbs vodka (if beans are a little tough)

0. soak the beans in the vodka to soften (couple hours)
1. split the vanilla beans and remove seeds. set aside. keep the vodka.
2. combine the milk, half and half, sugar and salt into a pot
3. stir over low heat until hot to the touch
4. remove from heat, add vanilla beans and seeds. cover and steep vanilla for 30 minutes.
5. slowly fold some of the mix into the egg yolks, stirring constantly
6. pour yolk mixture back into main mix
7. apply medium heat, stirring constantly until custardized
8. pour mixture through strainer into bowl containing the cup of cream
9. add vanilla extract
10. put bowl into ice bath, stir until cool
11. if you used vodka, now add it the mix
12. cover with plastic wrap and place in fridge overnight

13. chop chocolate into desired chunk size
14. prepare mix in maker, adding frozen chunks to mix near end (i put the chocolate through a strainer to keep out the dust)

note that this is a double batch, so for my maker, it makes two batches.

notes: next time, i would balance the cream and milk. here, i used what was on hand. i would use no fewer than 9 yolks, perhaps up to 12. i'd also consider adding another 1/3-1/2 bar of chocolate.


JustJoeP said...

Sounds delicious. Several questions:
1) how much ice did the ice bath consume? Or was it just the 'equivalent of 2 or 3 ice cube trays' in a larger bowl? I am curious about how much latent heat was transferred endothermically.

2) approx how big is a "batch"? 1/2 a gallon, or so?

Please let me know when you have a chance.

pyker said...

Sounds great. I'm impressed you have the self-control to freeze the batch rather than eating it while it's fresh made and soft.

Isn't half and half ostensibly half milk and half cream? Could you just use 2.5 C cream + 3.5 C whole milk?

zim said...


ice bath: no idea. actually, i just filled the sink with cold water.

iirc, my maker's batch is 1.5 quarts. so this recipe should yield about 3 quarts.

zim said...


only some self-control! i always have a bowl right after churning.

in general, my recipes are half cream, half milk, sometimes involving half and half.

i take notes based on what i actually use (including brands, which i omitted from the post), which was simply reflected here.

zim said...

verdict: too icy!

should balance the milk and cream, possibly another yolk or two.