Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Frozen Chocolate Cream




Source of Recipe


Internet


List of Ingredients




serves 8

6 egg yolks 1 cup sugar
1 cup whole milk
10 oz. semi-sweet chocolate chunks
1 cup heavy whipping cream



Recipe



In a heavy bottomed saucepan, whisk the egg yolks with 1/2 cup of the sugar until the mixture is light colored and forms ribbons when poured off the spoon. Heat the milk and the remaining sugar in another saucepan until the mixture just comes to a boil. Pour a little of the hot milk mixture into the egg and sugar mixture whisking to combine. This helps the eggs to get ready for more heat and keeps them from curdling. Then, slowly add the remaining hot milk mixture to the egg mixture whisking continuously until it is well combined.

Cook the custard over medium heat, stirring constantly, until the custard thickens. Be careful not to let the custard boil as it will curdle the eggs. When the custard leaves a thick layer on the back of your spoon, it is ready. Immediately remove the pan from the heat and continue stirring for a couple of minutes until the temperature drops a little.

Add the chocolate to hot custard and continue beating the custard until it is room temperature and forms a ribbon when dropped from the spoon. This could take about 20 minutes depending on how cool your kitchen is.

Whip the cream until it holds firm but soft peaks. Fold the whipped cream into the chocolate custard. Ladle the finished chocolate cream into a serving container or individual serving dishes and freeze.