Foxhill Chocolate Milk Ice Cream

Foxhill Chocolate Milk Ice Cream

Chocolate Ice Cream

 

Soooo this finally happened… I’ve been thinking about making Chocolate Ice Cream from Foxhill’s Chocolate Milk… basically ever since I learned about their Chocolate Milk.I’ve talked about Foxhill’s products before but the recap is that they are a small dairy in Port Williams, NS and their milk is un-homogenized milk, which means that the cream separates from the milk and settles on the top. (Milk like Grandma used to have!) For your taste buds this means there is a giant clump of delicious clumpy (delicious and clumpy CAN be used together to describe good food) milk fat settled on the top of the bottle of milk. 

For the ice cream I wanted to make sure that all of that delicious fat went into the ice cream (go big or go home). Plus all of the chocolate that naturally settles in the bottom of the bottle. The addition of the extra chocolate made this custard based ice cream literally over the top. With local free range eggs it’s easy to make this delicious local ice cream. 

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Ingredients

Chocolate Ice Cream

Ingredients

  • 1-1/2 c. 35% whipping cream
  • 1-1/2 c. Foxhill Chocolate Milk
  • 4 oz semisweet chocolate, finely chopped
  • 4 large egg yolks
  • 1/2 c. granulated sugar

Instructions

  1. Open the chocolate milk and scoop off all of the milk fat that has settled on the top of the milk, and place in a liquid 2 cup measure. Cover the bottle with the lid and shake the milk to incorporate the chocolate that has settled on the bottom of the bottle. Pour the milk into the measure until it reaches the 1-1/2 c. mark.
  2. Combine the chocolate milk and cream in a medium saucepan over medium heat and bring just to a simmer. (When you see bubbles starting to build around the sides of the saucepan.) Whisk to ensure that the milk fat is broken up and evenly dispersed.
  3. Add the chopped chocolate into the milk mixture and whisk until the chocolate has completely melted.
  4. Whisk egg yolks in a large bowl until the are smooth. Gradually add the sugar, whisking, until the mixture has thickened and is pale yellow.
  5. Gradually add about 1/2 c. of the milk mixture into the egg mixture, whisking constantly so that the eggs do not scramble. Gradually add the remaining milk mixture, whisking constantly.
  6. Add the milk-egg mixture back into the saucepan over low heat. Stirring constantly with a wooden spoon, cook the mixture until it begins to thicken. (Be patient, if too hot or not stirred thoroughly the eggs will cook.) You will be able to tell when the mixture is ready by using the back of the spoon test. (If you run your finger across the back of the spoon coated with mixture the mixture should not run back in on itself.)
  7. Remove the chocolate mixture from the heat. Place a fine mesh strainer over a heat proof mixing bowl and strain the mixture into the bowl.
  8. Make an ice bath large enough to fit the mixing bowl containing the mixture and set aside for 20 minutes to chill.
  9. Place custard into ice cream maker as per manufacturer’s instructions. For best texture, freeze for at least one hour after churned.
http://www.constantvessel.com/foxhill-chocolate-milk-ice-cream/

1-1/2 c. 35% whipping cream

1-1/2 c. Foxhill Chocolate Milk

4 oz semisweet chocolate, finely chopped

4 large egg yolks

1/2 c. granulated sugar

 

Instructions

Open the chocolate milk and scoop off all of the milk fat that has settled on the top of the milk, and place in a liquid 2 cup measure. Cover the bottle with the lid and shake the milk to incorporate the chocolate that has settled on the bottom of the bottle. Pour the milk into the measure until it reaches the 1-1/2 c. mark.

Combine the chocolate milk and cream in a medium saucepan over medium heat and bring just to a simmer. (When you see bubbles starting to build around the sides of the saucepan.) Whisk to ensure that the milk fat is broken up and evenly dispersed.

Add the chopped chocolate into the milk mixture and whisk until the chocolate has completely melted.

Whisk egg yolks in a large bowl until the are smooth. Gradually add the sugar, whisking, until the mixture has thickened and is pale yellow.

Gradually add about 1/2 c. of the milk mixture into the egg mixture, whisking constantly so that the eggs do not scramble. Gradually add the remaining milk mixture, whisking constantly.

Add the milk-egg mixture back into the saucepan over low heat. Stirring constantly with a wooden spoon, cook the mixture until it begins to thicken. (Be patient, if too hot or not stirred thoroughly the eggs will cook.) You will be able to tell when the mixture is ready by using the back of the spoon test. (If you run your finger across the back of the spoon coated with mixture the mixture should not run back in on itself.)

Remove the chocolate mixture from the heat. Place a fine mesh strainer over a heat proof mixing bowl and strain the mixture into the bowl.

Make an ice bath large enough to fit the mixing bowl containing the mixture and set aside for 20 minutes to chill.

Place custard into ice cream maker as per manufacturer’s instructions. For best texture, freeze for at least one hour after churned.

Chocolate Ice Cream

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