Every once in awhile, I will tap into my foodie self and become a fan of dark chocolate. The snobbery fills my soul with a sense of well-being, and I fancy myself a connoisseur of all things fine and elevated. I cannot look upon a Snickers bar, or a Reese’s Peanut Butter Cup with even the slightest tolerance, and I am a sophisticated woman.
Then something will happen to throw me off my high horse, and I am once again off the wagon (Look at those cliches! and that mixed metaphor!! But I did stick with horses. And transportation). Perhaps the most invincible temptation to thwart me from my fragile love of dark chocolate are those Cadbury Mini Eggs. I know it’s not Easter, but let’s talk about those for a minute. Could there be anything more wonderful than those dusty colors? Each time I take a handful, I take care to ensure there is at least one pink, one blue, one yellow, and one white. If I cannot find one of each in a handful, then I am forced to eat another handful with each essential color. That’s when I surrender to my true self and go back to eating Snickers.Anyway, here I am, writing to you in my milk chocolate loving days. If you are a dark chocolate fan, set it all aside, and give into your sugar-loving childlike self. You won’t be sorry.
Milk Chocolate Truffle Ice Cream
- 2 cups (475mL) heavy cream
- 1 cup (240mL) milk
- 4 egg yolks
- 2-3 tablespoons cocoa powder
- 1/2 cup (95g) sugar
- 2 teaspoons really good pure vanilla extract
- truffles (recipe follows)
1. In a medium sauce pan set over medium heat, bring the cream and milk almost to a boil.Meanwhile, in a large bowl, whisk together egg yolks, cocoa powder, and sugar. Whisk until mixture is smooth and pale, and falls back as ribbons when the whisk is raised.(Can you see what’s wrong with these pictures? I forgot, and put the cocoa powder in with the cream. My ice cream turned out a little lumpy, but yours won’t if you whisk in the cocoa with the eggs and sugar.)
2. While slowly whisking, ladle out about a 1/2 cup of the hot cream mixture into the egg mixture. Keep slowly whisking, and add another cup of the hot liquid. When the new mixture is hot, slowly add it back to the hot cream mixture on the stove.
3. Stir constantly with a wooden spoon until it thickens and coats the back of the spoon. Remove from heat and pass through a sieve to remove any undissolved cocoa or bits of egg. Stir in vanilla.
4. Cover with plastic wrap so that it clings to the surface of the custard mixture (this will prevent a skin from forming), and allow to cool for about 30 minutes. Transfer to the refrigerator and let the mixture become cold.
5. Follow the manufacturer’s instructions and place in an ice cream maker (mine churned for 20 minutes— I have a Cuisinart Frozen Yogurt Maker). When it has finished churning, place in a bowl and fold in truffles. Freeze for at least two hours. Serve.
Milk Chocolate Truffles
- 1/3 cup (80mL) heavy cream
- 2/3 cup (120g) milk chocolate chips
- 1/3 cup (60g) semi sweet chocolate chips
- 1 teaspoon pure vanilla extract
1. Heat cream in a microwave safe bowl until boiling, about 40-60 seconds. Pour in chocolate chips and vanilla. Allow to sit for about 2-3 minutes, then whisk until smooth. Refrigerate for 20 minutes to set.
2. When ganache is set, use an ice cream baller to scoop out little truffles. Refrigerate or freeze until ready to use (Please note: I only tested these truffles twice. I’m sure you can see the hazard of having chocolate mixed with cream lying around the house. Yours should end up firmer than mine were in the picture. I used too much cream in that test).