Tuesday, March 20, 2012

Chocolate Ice Cream

3 egg yolks (farm-fresh, local if possible)
3 cups cream (I use 1 pint heavy cream from the store (not ultra-pasteurized) and 1 cup raw)
1 Tbsp. pure vanilla (don't cheat on quality here. Makes a big difference)
1/3 cup cocoa powder processed with alkali (won't taste the same with regular cocoa powder)
3 oz. Pure Maple Syrup

Mix all together and pour into ice cream maker.
(the quality of the cream makes a big difference on how creamy it is. You can substitute milk for cream and it will get less thick and creamy. You can buy the most expensive brand of high quality local cream for example "Black Star Dairy" in the Park Rapids area and you get a heavenly rich creamy ice cream)

P.S. For vanilla ice cream you just leave out the cocoa powder.