This week's Baked Sunday Mornings' recipe is actually Coffee Ice cream but since I don't do coffee in any form, I decided to turn it into Hot Chocolate Ice Cream.
Now the only thing hot about this ice cream is the name. I simply substituted cocoa for the espresso powder and changed the name. I love ice cream and love to make it (as mentioned numerous times here) and couldn't pass up the chance to try a new recipe.
I have found the best ice creams generally start with a custard base like this one. Whisked egg yolks are added to warmed a mixture of warm cream, milk, and sugar and cooked until thickened. This mixture is then cooled to room temperature and then chilled thoroughly before taking a spin in the ice cream maker.
This ice cream was a pleasant surprise in both flavor and texture. I was concerned that it wouldn't have enough chocolate flavor with just cocoa powder. Not only did it have a great chocolaty flavor, it actually tasted like hot chocolate! Well, except cold. It was also smooth, creamy, and had a great mouth feel.
I was so impressed with this recipe it may be one of my go-to bases when I am experimenting with new flavors!
The recipe can be found in Baked Explorations and online, here.