Whether you've got an ice cream maker or just some ziptop bags, you can make this rich chocolate ice cream at home. A perfect treat scooped on its own or on top of a warm brownie.
8 large egg yolks
1 cup sugar
1/4 teaspoon salt
2 cups milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Stir cocoa powder into egg-yolk mixture. Gradually whisk in milk.
Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes. Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled.
Churn in an ice cream maker according to manufacturer's instructions. Alternatively, place mixture into a doubled Ziploc bag and freeze, shaking every 15 minutes until firm.
Transfer ice cream to a resealable plastic c.ontainer and freeze until firm, about 2 hours (or up to 3 months).
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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