| I1: | 🥛 | 2 cups heavy cream |
|---|---|---|
| I2: | 🥛 | 1 cup whole Lactaid milk |
| I3: | 🍬 | ¾ cup sugar |
| I4: | 🥚 | 5 large egg yolks |
| I5: | 🧂 | pinch of salt |
| I6: | 🌾 | ½ tsp vanilla extract |
| I7: | 🌟 | 3 Tbs cocoa powder |
| I8: | 🍫 | 5 ounces bittersweet chocolate |
| Step 1: | Mix in a blender on low. |
|---|---|
| ↖ | I1: 🥛 2 cups heavy cream |
| ↖ | I2: 🥛 1 cup whole Lactaid milk |
| ↖ | I3: 🍬 ¾ cup sugar |
| ↖ | I4: 🥚 5 large egg yolks |
| ↖ | I5: 🧂 pinch of salt |
| ↖ | I6: 🌾 ½ tsp vanilla extract |
| ↖ | I7: 🌟 3 Tbs cocoa powder |
| Step 2: | Add to a slow cooker set to low (180 degrees F) and cook for 1.5 hours. Stir a few times at the beginning to aid in melting the warming chocolate |
| ↖ | I8: 🍫 5 ounces bittersweet chocolate |
| Step 3: | Filter out eggy bits as needed. |
| Step 4: | Return custard to blender (on low) to smooth out texture. |
| Step 5: | Chill in fridge for up to 24 hours to allow proteins to bind with water molecules |
| Step 6: | Churn |
It was considered very dark. OG tester said this was too chocolatey to mimic Wisconsin custard ice cream. I thought it smelled eggy out of the churn, but that diminished with time. Later, given the option, Evin preferred this variant over variant 2. Colleen preferred the lighter variant.
| I1: | 🥛 | 2 cups heavy cream |
|---|---|---|
| I2: | 🥛 | 1 cup whole Lactaid milk |
| I3: | 🍬 | ¾ cup sugar |
| I4: | 🥚 | 5 large egg yolks |
| I5: | 🧂 | pinch (small) of salt |
| I6: | 🌾 | ½ tsp vanilla extract |
| I7: | 🌟 | 1.5 Tbs cocoa powder |
| I8: | 🍫 | 5 ounces semi-sweet chocolate |
| Step 1: | Mix in a blender on low. |
|---|---|
| ↖ | I1: 🥛 2 cups heavy cream |
| ↖ | I2: 🥛 1 cup whole Lactaid milk |
| ↖ | I3: 🍬 ¾ cup sugar |
| ↖ | I4: 🥚 5 large egg yolks |
| ↖ | I5: 🧂 pinch (small) of salt |
| ↖ | I6: 🌾 ½ tsp vanilla extract |
| ↖ | I7: 🌟 1.5 Tbs cocoa powder |
| Step 2: | Add to a slow cooker set to low (180 degrees F) and cook for 1.5 hours. Stir a few times at the beginning to aid in melting the warming chocolate |
| ↖ | I8: 🍫 5 ounces semi-sweet chocolate |
| Step 3: | Filter out eggy bits as needed. |
| Step 4: | Return custard to blender (on low) to smooth out texture. |
| Step 5: | Chill in fridge for up to 24 hours to allow proteins to bind with water molecules |
| Step 6: | Churn |
OG tester said this was like a Belgian chocolate. OG tester and Colleen both preferred this to the darker variant above. Evin liked it, but preferred the darker variant.
| I1: | 🥛 | 1.5 cups heavy cream |
|---|---|---|
| I2: | 🥛 | 1.5 cup whole Lactaid milk |
| I3: | 🍬 | ¾ cup sugar |
| I4: | 🥚 | 5 large egg yolks |
| I5: | 🧂 | pinch (small) of salt |
| I6: | 🌾 | ½ tsp vanilla extract |
| I7: | 🌟 | 1 Tbs cocoa powder |
| I8: | 🍫 | 3.66 ounces semi-sweet chocolate |
| Step 1: | Mix in a blender on low. |
|---|---|
| ↖ | I1: 🥛 1.5 cups heavy cream |
| ↖ | I2: 🥛 1.5 cup whole Lactaid milk |
| ↖ | I3: 🍬 ¾ cup sugar |
| ↖ | I4: 🥚 5 large egg yolks |
| ↖ | I5: 🧂 pinch (small) of salt |
| ↖ | I6: 🌾 ½ tsp vanilla extract |
| ↖ | I7: 🌟 1 Tbs cocoa powder |
| Step 2: | Add to a slow cooker set to low (180 degrees F) and cook for 1.5 hours. Stir a few times at the beginning to aid in melting the warming chocolate |
| ↖ | I8: 🍫 3.66 ounces semi-sweet chocolate |
| Step 3: | Filter out eggy bits as needed. |
| Step 4: | Return custard to blender (on low) to smooth out texture. |
| Step 5: | Chill in fridge for up to 24 hours to allow proteins to bind with water molecules |
| Step 6: | Churn |
| I1: | 🥛 | 2 cups heavy cream |
|---|---|---|
| I2: | 🥛 | 1 cup whole Lactaid milk |
| I3: | 🍬 | ¾ cup sugar |
| I4: | 🥚 | 5 large egg yolks |
| I5: | 🧂 | pinch (small) of salt |
| I6: | 🌾 | ½ tsp vanilla extract |
| I7: | 🍫 | 5 ounces 70%+ chocolate |
| Step 1: | Mix in a blender on low. |
|---|---|
| ↖ | I1: 🥛 2 cups heavy cream |
| ↖ | I2: 🥛 1 cup whole Lactaid milk |
| ↖ | I3: 🍬 ¾ cup sugar |
| ↖ | I4: 🥚 5 large egg yolks |
| ↖ | I5: 🧂 pinch (small) of salt |
| ↖ | I6: 🌾 ½ tsp vanilla extract |
| Step 2: | Add to a slow cooker set to low (180 degrees F) and cook for 1.5 hours. Stir a few times at the beginning to aid in melting the warming chocolate |
| ↖ | I7: 🍫 5 ounces 70%+ chocolate |
| Step 3: | Filter out eggy bits as needed. |
| Step 4: | Return custard to blender (on low) to smooth out texture. |
| Step 5: | Chill in fridge for up to 24 hours to allow proteins to bind with water molecules |
| Step 6: | Churn |
Attempting to eliminate the cocoa by adding darker chocolate. Sometimes I’m experiencing problems with a powdery mouth feel, and I think I can eliminate that with using chocolate instead of cocoa.
| I1: | 🥛 | 3 cups half and half |
|---|---|---|
| I2: | 🍬 | 1 cup sugar |
| I3: | 🥚 | 6 large egg yolks |
| I4: | 🧂 | ¼ tsp salt |
| I5: | 🌾 | ½ tsp vanilla extract |
| I6: | 🍫 | 1 bar 90% chocolate |
| Step 1: | Mix in a blender on low. |
|---|---|
| ↖ | I1: 🥛 3 cups half and half |
| ↖ | I2: 🍬 1 cup sugar |
| ↖ | I3: 🥚 6 large egg yolks |
| ↖ | I4: 🧂 ¼ tsp salt |
| ↖ | I5: 🌾 ½ tsp vanilla extract |
| Step 2: | Add to a slow cooker set to low (180 degrees F) and cook for 1.5 hours. Stir a few times at the beginning to aid in melting the warming chocolate |
| ↖ | I6: 🍫 1 bar 90% chocolate |
| Step 3: | Filter out eggy bits as needed. |
| Step 4: | Return custard to blender (on low) to smooth out texture. |
| Step 5: | Chill in fridge for up to 24 hours to allow proteins to bind with water molecules |
| Step 6: | Churn |
Attempting a light chocolate custard ice cream.
Homeopathic chocolate.
| I1: | 🥛 | 2 cups half and half |
|---|---|---|
| I2: | 🥛 | 1 cup whole milk |
| I3: | 🥚 | 6 large egg yolks |
| I4: | 🧂 | ¼ tsp salt |
| I5: | 🍫 | 2 bar 90% chocolate |
| Step 1: | Mix in a blender on low. |
|---|---|
| ↖ | I1: 🥛 2 cups half and half |
| ↖ | I2: 🥛 1 cup whole milk |
| ↖ | I3: 🥚 6 large egg yolks |
| ↖ | I4: 🧂 ¼ tsp salt |
| Step 2: | Add to a slow cooker set to low (180 degrees F) and cook for 1.5 hours. Stir a few times at the beginning to aid in melting the warming chocolate |
| ↖ | I5: 🍫 2 bar 90% chocolate |
| Step 3: | Filter out eggy bits as needed. |
| Step 4: | Return custard to blender (on low) to smooth out texture. |
| Step 5: | Chill in fridge for up to 24 hours to allow proteins to bind with water molecules |
| Step 6: | Churn |
Making this for a chocolate churro recipe. Given the fat from the chocolate bars, I’ve made this with 2 cups half and half and 1 cup whole milk, or 1 cup half and half and 2 cups whole milk. Neither were complained about. Currently I’m defaulting to more half and half.
People are happy with this; admittedly, people are having this with Costco “churro” bites mixed in.
## Variant 1: I1: 2 cups heavy cream I2: 1 cup whole Lactaid milk I3: ¾ cup sugar I4: 5 large egg yolks I5: pinch of salt I6: ½ tsp vanilla extract I7: 3 Tbs cocoa powder I8: 5 ounces bittersweet chocolate I1-7 O1: Mix in a blender on low. I8 O2: Add to a slow cooker set to low (180 degrees F) and cook for 1.5 hours. Stir a few times at the beginning to aid in melting the warming chocolate O3: Filter out eggy bits as needed. O4: Return custard to blender (on low) to smooth out texture. O5: Chill in fridge for up to 24 hours to allow proteins to bind with water molecules O6: Churn ### Review It was considered very dark. OG tester said this was too chocolatey to mimic Wisconsin custard ice cream. I thought it smelled eggy out of the churn, but that diminished with time. Later, given the option, Evin preferred this variant over variant 2. Colleen preferred the lighter variant. ## Variant 2: I1: 2 cups heavy cream I2: 1 cup whole Lactaid milk I3: ¾ cup sugar I4: 5 large egg yolks I5: pinch (small) of salt I6: ½ tsp vanilla extract I7: 1.5 Tbs cocoa powder I8: 5 ounces semi-sweet chocolate I1-7 O1: Mix in a blender on low. I8 O2: Add to a slow cooker set to low (180 degrees F) and cook for 1.5 hours. Stir a few times at the beginning to aid in melting the warming chocolate O3: Filter out eggy bits as needed. O4: Return custard to blender (on low) to smooth out texture. O5: Chill in fridge for up to 24 hours to allow proteins to bind with water molecules O6: Churn ### Review OG tester said this was like a Belgian chocolate. OG tester and Colleen both preferred this to the darker variant above. Evin liked it, but preferred the darker variant. ## Variant 3: I1: 1.5 cups heavy cream I2: 1.5 cup whole Lactaid milk I3: ¾ cup sugar I4: 5 large egg yolks I5: pinch (small) of salt I6: ½ tsp vanilla extract I7: 1 Tbs cocoa powder I8: 3.66 ounces semi-sweet chocolate I1-7 O1: Mix in a blender on low. I8 O2: Add to a slow cooker set to low (180 degrees F) and cook for 1.5 hours. Stir a few times at the beginning to aid in melting the warming chocolate O3: Filter out eggy bits as needed. O4: Return custard to blender (on low) to smooth out texture. O5: Chill in fridge for up to 24 hours to allow proteins to bind with water molecules O6: Churn ## Variant 4: I1: 2 cups heavy cream I2: 1 cup whole Lactaid milk I3: ¾ cup sugar I4: 5 large egg yolks I5: pinch (small) of salt I6: ½ tsp vanilla extract I7: 5 ounces 70%+ chocolate I1-6 O1: Mix in a blender on low. I7 O2: Add to a slow cooker set to low (180 degrees F) and cook for 1.5 hours. Stir a few times at the beginning to aid in melting the warming chocolate O3: Filter out eggy bits as needed. O4: Return custard to blender (on low) to smooth out texture. O5: Chill in fridge for up to 24 hours to allow proteins to bind with water molecules O6: Churn ### Notes Attempting to eliminate the cocoa by adding darker chocolate. Sometimes I’m experiencing problems with a powdery mouth feel, and I think I can eliminate that with using chocolate instead of cocoa. ## Variant 5 (6/2/2023): I1: 3 cups half and half I2: 1 cup sugar I3: 6 large egg yolks I4: ¼ tsp salt I5: ½ tsp vanilla extract I6: 1 bar 90% chocolate I1-5 O1: Mix in a blender on low. I6 O2: Add to a slow cooker set to low (180 degrees F) and cook for 1.5 hours. Stir a few times at the beginning to aid in melting the warming chocolate O3: Filter out eggy bits as needed. O4: Return custard to blender (on low) to smooth out texture. O5: Chill in fridge for up to 24 hours to allow proteins to bind with water molecules O6: Churn ### Notes Attempting a light chocolate custard ice cream. ### Result Homeopathic chocolate. ## Variant 6 (3/27/2024): I1: 2 cups half and half I2: 1 cup whole milk I3: 6 large egg yolks I4: ¼ tsp salt I5: 2 bar 90% chocolate I1-4 O1: Mix in a blender on low. I5 O2: Add to a slow cooker set to low (180 degrees F) and cook for 1.5 hours. Stir a few times at the beginning to aid in melting the warming chocolate O3: Filter out eggy bits as needed. O4: Return custard to blender (on low) to smooth out texture. O5: Chill in fridge for up to 24 hours to allow proteins to bind with water molecules O6: Churn ### Notes Making this for a chocolate churro recipe. Given the fat from the chocolate bars, I’ve made this with 2 cups half and half and 1 cup whole milk, or 1 cup half and half and 2 cups whole milk. Neither were complained about. Currently I’m defaulting to more half and half. ### Result People are happy with this; admittedly, people are having this with Costco “churro” bites mixed in.