Entrant #3: Sumatra Chocolate Chunk Ice Cream
Inspiration: I have loved ice cream my entire life and when I couldn't find a good recipe for my favorite flavor of ice cream, I created my own.
Quote from someone who tasted it: "How many synonyms are there for delicious? Whatever the number, they would all apply. This is hands-down my favorite ice cream, and I would be thrilled if I could buy it in the store and not have to beg it from my friend whenever she has the time to make it, though I would easily be ten pounds heavier if I could. Creamy, well concentrated and balanced, luxurious, incredibly indulgent, satisfying (but still always leaving you wanting just a little bit more, no matter how much you've had), and more than a little addictive."
• Entry #1: Faith's Honey Ice Cream with Fig-Sesame Swirls
• Entry #2: Jeanne's Peanut Butter Cup
Click through below for the recipe.
Sumatra Chocolate Chunk Ice Cream
Makes approximately 1 quart
1 1/2 cups whole milk
1 cup Sumatra coffee beans
4 large egg yolks
1/2 cup + 2 tablespoons white granulated sugar
1 teaspoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
3 ounces bittersweet chocolate, finely chopped
2 teaspoons canola oil
Combine milk and coffee beans in heavy medium saucepan. Bring to slow boil over medium heat. Lower heat to low, cover and keep warm for 20 minutes.
Meanwhile, in a medium mixing bowl, beat sugar into egg yolks with wire whisk until thickened and pale yellow. Beat in flour and salt. Set aside.
Remove and discard coffee beans with a slotted spoon. Slowly beat warm milk into egg mixture with a wire whisk. Pour entire mixture back into pan and place over medium heat. Stir constantly with a wooden spoon until custard is thick enough to coat the back of the spoon and leaves a trail when a finger is drawn through it (approximately 3 to 6 minutes). Be careful to not let custard boil.
Remove from heat and immediately pour custard through a fine mesh strainer into a large, clean mixing bowl or pitcher. Let custard cool slightly and then stir in heavy cream and vanilla.
Cool custard in ice bath by placing bowl of custard into slightly larger bowl partially filled with water. Add ice cubes to larger bowl. Stir occasionally until custard is cool. Cover with plastic wrap. Press plastic wrap directly onto custard to avoid formation of skin. Refrigerate until completely chilled, at least 4 hours and up to 24 hours.
Just before freezing ice cream, melt chocolate by microwaving on 50% power in 30 second increments until fully melted, stirring in between (approximately 1 1/2 minutes). Stir in oil. Transfer to small pitcher. Let cool to room temperature while ice cream is freezing.
Stir chilled custard and pour into ice cream maker. Freeze according to manufacturer's instructions. When almost frozen (consistency of whipped cream), slowly pour chocolate into ice cream while machine is still on, stirring carefully with a spatula if needed.
Transfer ice cream to freezer-safe container. Cover and place in freezer to desired firmness or serve immediately.