Using eggs yolks makes this ice cream so rich and creamy, you’d swear you were eating a frozen chocolate truffle. The creamiest and richest ice creams are the ones made with eggs (the magic number seems to be 6 eggs!). Ice Cream has only a few ingredients, yet it tastes so amazing…how is that possible??
The Ice Cream Formula (and why it tastes so good!):
- Fats (from the cream & eggs) – add a rich flavor, create a smooth and creamy texture, coats the palate as it melts in your mouth making the taste last longer (and thus slower to melt).
- Milk solids (its not-fat component) – contributes to flavor, improves texture by trapping air bubbles which keeps the ice cream light and fluffy.
- Sugar – obviously adds sweetness, but it also contributes to lowering the freezing point so the ice cream is scoopable – and not rock hard.
Extra Benefit of Eggs in Ice Cream: They acts as an emulsifier, keeping the fats and liquids combined together. By creating this creamy thick consistency, only small ice crystals can form (smaller is better), making the texture almost ‘chewy’.
Check the temperature of the custard after 40 minutes, once the mixture is cool you can pour it into the ice cream maker. Don’t leave the mixture in the fridge longer than an hour, or it will start to set up.
|Chocolate Truffle Ice Cream|| || |
- 1 cup whole milk
- ½ cup sugar
- 6 egg yolks
- 6 oz dark chocolate, finely chopped
- 1 ¾ cups heavy cream
- 2 tsp vanilla
- In saucepan combine the milk, sugar and yolks. Stirring constantly, cook the custard over medium heat until mixture is thick and coats the back of a wooden spoon, about 7 minutes.
- Whisk in the chocolate, stirring for about 1 minute until completely smooth. Add cream and vanilla, stirring again until smooth. Pour into a bowl, cover and chill in fridge for 1 hour, or until cool.
- Pour into ice cream maker and allow to churn until thick, about 15-25 minutes. Scoop into a container, seal and freeze until firm, about 1-2 hours.
If the eggs curdled at while cooking it was because the mixture was too hot. To fix, pour mixture through a mesh strainer. Then use a food processor or blender to smooth.